Microwave Rice and Peas

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Most West Indians hold up their hands in horror when I say I cook Rice 'n' Peas in a microwave, but it works! For this recipe you need a large Pyrex (or similar) ovenproof glass casserole that can be used in a microwave oven


  • 400g easy cook long grain American rice
  • 750ml chicken stock
  • 25g creamed coconut shaved into flakes
  • 1 400g can pigeon peas (or black eye beans, or red kidney beans)
  • 2 spring onions, washed and finely sliced
  • 2 cloves of garlic, crushed
  • ½ teaspoon chilli sauce
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 tsp. tomato puree
  • ¼ tsp. salt
  • ¼ tsp. black pepper


  1. Put all the ingredients into the casserole, cover with the stock and mix well. There may seem to be a lot of liquid, but it will be absorbed during the cooking.
  2. Cooking times will vary depending on the power of the oven. For more powerful ovens, reduce the time accordingly. Times in this recipe are for a 750 watt oven.
  3. Cook at full power for 10 minutes, then stir.
  4. Cook for 10 minutes more, and stir. By this time most of the liquid will have been absorbed.
  5. Cook again for 2 minutes, check and stir. Repeat until the grains of rice are fat and tender, and  not ?wet?.
  6. Remove form the oven and  remove lid.
  7. Stir and place a cloth or paper towel over the bowl, and replace the lid. Stand for five minutes until any excess moisture  is absorbed.

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