When I was growing up, it was customary to eat black-eyes on New Year's Day for good luck! It still is and there are tons of recipes for black-eyes on this site, cookbooks and of course, other websites. I've been cooking some version of this recipe for over 30 years. It has evolved, as my taste has changed, but the basic recipe is buried in here. I hope y'all give it a whirl, and enjoy it this Jan 1.
Notes from the Test Kitchen:
This casserole is really, really good. The nutty flavor of the jasmine rice blends nicely with the fresh veggies and black-eyed peas. I bet someone who does not enjoy black-eyed peas will love this casserole - it's that good. A nice and hearty New Year's Day meal!
dry rice of choice~i use jasmine rice
beef broth or stock
real butter, sliced
s & p to taste
NOW YOU'RE TALKIN', SO LETS GET ON WITH THE MAIN DISH!
Preheat large deeps skillet over med-hi heat. Pour in EVOO. Heat till shimmery. Add onion and saute till translucent. Lower heat to med. Add garlic. Saute 2 minutes. Add ground beef; S & P to taste. Break up beef and saute till brown. Drain in a colander, if needed. Return it back to pan, set aside
In the meantime in a 2qt saucepan over med-hi heat, add EVOO. Heat till shimmery. Lower heat to med and add rice, stirring constantly till it turns light brown. Add broth slowly; add S & P, and butter.
Turn oven on @ 350*
When rice comes to a boil, lower heat as low as possible, just so rice is simmering. Cover pan with a tight-fitting lid. Continue simmering for 20 minutes ~ do not stir during cooking time. Remove from heat when time is up.
In the pan with meat in it, pour in black-eye peas and Rotel. Fold in and put over med heat till hot. Now fold in rice gently. Adjust seasoning, if needed.
Spray 13x9 baking dish with cooking spray. Pour casserole into pan. Lay slices of cheese side by side until casserole is covered. Bake in oven until cheese is browning around the edges of the pan.
Remove from oven and allow to sit for 10-15 minutes.