Nutty Rice and Chile Salad

Nutty Rice and Chile Salad

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"Rice is a staple of Mexican cuisine and is used in many ways. This recipe combines it with Ortega Diced Green Chilies to make a satisfying and nutritious salad."
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25 m servings 191 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


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This was good but I thought it need some more dressing. I added some red wine vinegar and that did the trick!

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