Perfectly cook Tri Tip, but please tell me more about the rice and beans , they looks incredible!
Okay, will try to keep it short form and simple.....this is an original recipe we made up ourselves.....a few trial runs led us to this dish.
We pre cook it all for convenience only and it still retains all the good ness when prepared. The pics above you will see how we assembled the dish and how the bean mixture looks cold.
We use long grain white rice...I think, the MRS makes the rice portion....you can probably use your favorite.
Cook the rice as normal and store sealed in the fridge until needed.
The bean portion goes like this.
I dice white onion fairly small, I use 1 medium to medium small sized white onion.
2 to 3 jalapenos, you can use as much as you like based on heat basically...also diced same size as onion....you could chop possibly but diced cooks down perfectly for us.
Get some coconut oil in the bottom of the pan melted.....
Get these in the pan....add a bit of salt and pepper.
I use fairly hot heat to get mild colour on them, coloured edges and sweat them out as normal...add garlic, I use lots.....cook another minute or so.
At this point I
liberally add Gringo grande and stir it up again.......
Then add 1 whole can with juices of Rotel, any flavor will do.
Stir to warmup and get bubbly a bit, then add 1 can of red beans....I forget the size, bigger than condensed soup but not the big tomato cans, mid size between those.
Sometimes the beans appear to soak up the liquid in the pan, last night not so much.
I add a nice big spoon full, I would guess 2 TBSP of butter right in the middle of the pile of beans, let it melt and stir.
Add Gringo again to the beans and everything else if you love it as much as I do.
You want to get the beans to the point where they are warm inside....adding small amounts of water or butter if things look all dry until done.
I remove from the pan and put in fridge like the rice until about 20 minutes until dinner time.
You should see some fat, butter, oil ect in the bottom of you glass storage bowl.....this is good.
When it comes time to cook I get a pan screaming hot and melt some coconut oil in it, get some rice flattened on the bottom......
I aim to get the bottom layer crispy, not all the rice just the bottom layer....I add the bean mixture on top of the rice and let it go for a bit...no stirring. The rice never becomes crispy like you see on tv but it will change enough you get a couple crispy pieces in each bite, along with normal soft rice.
Good texture combination.
Once the rice has been going for a while, test a couple nibbles and see if any are crispy. Once it gets to where you like it, stir everything together until all nice and warm.....and serve......
It has that Mexican flavor so you can add a Mexican salsa ( Valentina's ), lime, sour cream, hot sauce, cheese....anything that you would use normally on a taco or nachos ect.......it's nothing crazy special but it's very tasty and a new good side if you are running out of ideas.
I suppose black beans could be a substitute......as well as possible other veggies in the frying stage.
That was not as short as I had planned......
Let me know if you give it a go!
