Category : Salads
Author : Keisha
Hits : 2407
Date : 18/03/2001
1 cup (7 oz can) 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 cup (1 large) chopped red bell pepper 1/2 cup (about 3) chopped green onions 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.
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