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
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.
