Nutty Rice and Chile Salad
Category: Rice & Grains, Salads
Yield: 10 servings
1 can (7-oz.) ORTEGA® Diced Green Chiles
1/4 cup white wine vinegar
1/3 cup vegetable oil
1 tbsp 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

Procedures
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.