This rice salad with it's nutty crunch
and spicy bite is sure to be a great side-kick to any meal with
a South-of-the-Border theme.
Nutty
Rice and Chile Salad
- 1 (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 large red bell pepper, seeded and chopped
3 green onions, chopped
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.
Makes 10 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
