Recipes from Mexico :: Mexican Salads and Dressings
10 servings 1 c. (7 ounce can) diced green chiles
1/4 c. white wine vinegar
1/3 c. canola (or other vegetable) oil
1 Tbsp. Dijon mustard
3 c. cooked long-grain white or wild rice
1 c. chopped red bell pepper
1/2 c. (about 3) chopped green onions
1/2 c. chopped pecans Combine chiles, vinegar, canola (or other vegetable) oil and mustard in small bowl. Combine rice, bell pepper, green onions and pecans in med. bowl. Add chile mixture; toss to coat well. Cover; refrigerate for at least 1 hour.
|
