Cornish Hens with Rice Stuffing for 2

Cornish Hens with Rice for 2



1 package (6 ounces) long grain and wild rice mix

2 tablespoons butter, divided

1/2 cup chopped pecans

1-1/3 cups orange juice

1 cup water

1/4 cup raisins

2 Cornish game hens (20 to 24 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper


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.

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.

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