Nutty Rice and Chile Salad
1 cup (7 ounce can) diced green chiles
1/4 cup white wine vinegar
1/3 cup vegetable oil
1 tablespoon Dijon mustard
3 cups cooked long-grain white or wild rice
1 cup chopped red bell pepper
1/2 cup (about 3) chopped green onions
1/2 cup chopped pecans
Combine chiles, vinegar, vegetable oil and mustard in small bowl.
Combine rice, bell pepper, green onions and pecans in medium bowl.
Add chile mixture; toss to coat well.
Cover; refrigerate for at least 1 hour.
10 servings
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