12 ounces chopped left-over corned beef or deli corned beef (about 3 cups)
1 Tbsp. Maille® Old Style Mustard
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.
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.
STIR in mustard.
Cook up Knorr's delicious Campfire Chili recipe made with low-sodium black beans, tomatoes, corn, and Knorr® Fiesta Sides™ Mexican Rice.
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