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Nutty Rice and Chile Salad



  • 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


  1. Combine chiles, vinegar, vegetable oil and mustard in small bowl.
  2. Combine rice, bell pepper, green onions and pecans in medium bowl. Add chile mixture; toss to coat well.
  3. Cover; refrigerate for at least 1 hour.

10 servings


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