Preheat oven to 400F. In a large pot or dutch oven or pot, cook bacon over medium heat until crisp. Remove to a paper towel lined plate to drain.
Add the sausage to the pot and cook until no longer pink. Remove and set aside.
To the remaining pork and bacon fat in the pot, add the onions, garlic, wild rice, and spices.
Cook for roughly 5 minutes to toast the rice and onion starts to soften.
Stir in the black eyed peas, diced tomatoes, chopped green chilies, cooked sausage, and broth.
Bring to a boil.
Remove from heat and stir in the spinach.
If the pot you are cooking in isn't oven safe, transfer the mixture to a casserole dish, cover tightly with foil, and bake for 30 minutes.
Remove the foil and top with the shredded cheese. Continue baking for an additional 10-15 minutes or until the cheese is melted and the rice is tender.
If the pot you are cooking in IS oven safe, add the top and bake for 30 minutes. Remove the top and cover with cheese. Bake an additional 10-15 minutes or until the cheese is melted and the rice is tender.
Remove from the oven and top with crispy bacon. Serve warm and enjoy!