Nutty Rice and Chile Salad

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.

10 servings