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nutty Rice And Chile Salad 10 Servings 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. |
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