Nutty Rice and Chile Salad
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.
1 (7-ounce) ORTEGA 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 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.