Nutty Rice and Chile Salad

Combine white wine vinegar, vegetable oil, and Dijon mustard in a small bowl, whisking until well emulsified.

Drain the canned diced green chiles and add them to the vinaigrette, stirring to combine.

Place the cooked rice in a large mixing bowl, breaking up any clumps with a fork.

Add the chopped red bell pepper, green onions, and pecans to the rice.

Pour the vinaigrette over the rice and vegetable mixture, tossing gently but thoroughly to coat all ingredients evenly.

Let the salad rest for at least 5 minutes to allow the flavors to meld, then taste and adjust seasonings as needed before serving.