Delicious pinchos made with marinated beef and served with flavorful yellow rice. The pinchos are marinated for 3 hours and then cooked in a flavorful sauce, while the rice absorbs the taste of turmeric and vegetables, making for a rich and satisfying meal.
1: Marinate the pinchos with the lomito, pimentón, stevia, salsa de soya, jugo de naranja, jengibre rallado, ajo macerado, and cebollín for 3 hours.
2: In a pan, heat 1 tablespoon of olive oil and sauté 1 tablespoon of stevia until it gets color.
3: Add the marinated pinchos to the pan and fry them until well-cooked.
4: Remove the pinchos and add the remaining marinade sauce to the pan, reducing it over low heat.
5: Add maicena to thicken the sauce.
6: For the yellow rice, sauté the macerated garlic in 1/2 tablespoon of olive oil.
7: Add the washed integral rice and the liquefied carrot into the pan.
8: Stir in 1 tablespoon of merey and 1 tablespoon of cúrcuma, cooking it slowly with 2 cups of water covered.
9: When the rice is almost done, add the remaining cúrcuma, merey, and orange zest, mixing well and covering for 3 minutes off the heat.
10: Serve the pinchos with the yellow rice, garnished with cebollín and cilantro.
