I like the browned bits that cling to the skillet, like the socarrat of a paella, when I cook this side dish for my family. I like it so much, in fact, that I serve everyone the fluffy top part and when I’m back in the kitchen I scrape that part off and serve it to myself.

Ingredients

　　1 (15-ounce) can green pigeon peas, rinsed and drained

　　1 cup jasmine rice

　　1/4 cup chopped onion

　　1 teaspoon grated lemon zest

　　1/4 teaspoon ground ginger

　　1 garlic clove, minced

　　1/4 teaspoon ground cumin

　　Combine 3 cups water with the peas, rice, onion, lemon zest, ginger, garlic, and cumin in a medium skillet set over high heat. Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes.

　　A Southerly Course