Prep: 10 Mins Cook: 20 Mins
This rice salad with it's nutty crunch and spicy bite is sure to be a great side-kick to any meal with a South-of-the-Border theme.

Nutty Rice and Chile Salad


  • 1 can (7-oz.) ORTEGA 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


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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