Cornish Game Hens and Rice Bake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe makes a nice dinner and is from The Pillsbury Family Kitchens' Cookbook. I use 1 can (10 3/4 ounces) chicken broth and enough water to make 2 cups (and heat it in microwave) in place of water and bouillon cubes. This recipe can also be used with quartered or cut up frying chicken. I have only made it with the cornish hens. Ingredients:
3 cornish hens (12 to 16 ounces each) |
6 ounces white and wild rice mix |
2 tablespoons onions, chopped |
1 stalk celery, chopped |
4 ounces mushroom stems and pieces, drained |
2 cups water |
3 chicken bouillon cubes |
2 tablespoons butter |
2 tablespoons honey, divided |
salt |
Directions:
1. Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
2. Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
3. In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
4. Heat water and dissolve bouillon; stir into rice mixture.
5. Dot with butter.
6. Place game hens cut side down over rice.
7. Brush with 1 tablespoon honey.
8. Sprinkle with salt.
9. Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
10. Bake uncovered for 30 minutes longer or until tender and brown.
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