Cornish Hens With Rice Stuffing

1. 1

   Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; cook and stir over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed.

2. 2

   Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper.

3. 3

   Bake at 350u00b0 for 1 to 1-1/4 hours or until a thermometer reads 165u00b0 when inserted in center of stuffing and thigh reaches at least 170u00b0. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.

* Per serving · 4 servings · Values may vary.

No additional tips available.