Pigeon Peas and Rice
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.
Recipe information
Yield
serves 8
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
Preparation
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.
