Corned Beef and Cabbage Rice Skillet
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WHAT YOU'LL NEED
- 1 Tbsp. oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 medium carrot, chopped (about 3/4 cup)
- 3 cups coarsely chopped cabbage
- 2 cups water
- 1 package Knorr® Rice Sides™ - Rice Pilaf
- 12 ounces chopped left-over corned beef or deli corned beef (about 3 cups)
- 1 Tbsp. grainy mustard or Dijon mustard
NUTRITIONAL INFORMATION
Amount per serving
Calories410
Calories from Fat180
Total Fat21g
Saturated Fat6g
Trans Fat0g
Cholesterol85mg
Sodium1490mg
Total Carbs36g
Dietary Fiber3g
Sugars2g
Protein20g
Calcium6%
Iron15%
Vitamin C40%
Vitamin A50%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 HEAT oil in large nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, until golden, about 5 minutes. Stir in cabbage and cook, stirring occasionally, until wilted, about 3 minutes.
- 2 STIR in water and Knorr® Rice Sides™ - Rice Pilaf and cook according to package directions, adding corned beef during last 2 minutes of cook time.
- 3 STIR in mustard.
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