Home » Spanish Rub
Spanish Rub
From EatingWell: November/December 2008
Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.
About 1 cup
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Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 6 tablespoons smoked paprika, (see Ingredient note)
- 3 tablespoons regular paprika
- 3 tablespoons dried cilantro
- 3 tablespoons coarse salt
- 1 tablespoon ground dried lemon peel
- 1 1/2 teaspoons freshly ground pepper
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Preparation
- Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl.
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 6 months.
- Ingredient note: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in some large supermarkets with other spices and at tienda.com.
Nutrition
Per teaspoon: 4 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 211 mg sodium; 33 mg potassium.
Exchanges: free food
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Recipe Categories
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Gluten free
- Meal/Course
- Dinner
- Preparation/ Technique
- No-cook
- Marinate/Rub
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- Spanish
- Type of Dish
- Sauce/Condiment, marinade/rub
- Publication
- November/December 2008
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