This rice salad with it’s nutty crunchand spicy bite is sure to be a great side-kick to any meal witha South-of-the-Border theme.
Recipe: Nutty Rice and ChileSalad
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
Makes 10 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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