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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 (7-ounce) can 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

1. 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.

Makes 10 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.