Ingredients:
1 can diced green chiles (7oz) or chili seasoning to taste
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
Instructions:
COMBINE chilies, vinegar, vegetable oil and mustard in small bowl. Combine rice, bell pepper, green onions and pecans in medium bowl. Add chili mixture; toss to coat well. Cover; refrigerate for at least one hour.
NOTE: This rice salad with it's nutty crunch and spicy bite is sure to be a great side kick to any meal with a Mexican theme.
Yield: 4 servings
COMMENTS: I can't wait to make this dish it sounds so good. I love to eat the unusual salads rather than the plain ones. Next time I make tacos I will make this to go with them. :)
