Total Time
2hrs 5mins
Prep 35 mins
Cook 1 hr 30 mins

The cream of celery soup gives the rice a great flavor.

Ingredients Nutrition

Directions

  1. Sauté onion and rice in 2 tablespoons butter for 5 minutes or until onion is transparent and rice is golden. Add juice, soup, parsley, bouillon and water. Bring to boil; cover and reduce heat to medium low and cook for 25 minutes.
  2. Remove giblets from hens and rinse hens with cold water, pat dry. Sprinkle the cavities lightly with salt and pepper.
  3. Stuff hens with rice mix, close cavities and secure with wooden picks. Place hens, breast side up, in a shallow pan.
  4. Brush hens with butter.
  5. Cover and bake at 375°F for 30 minutes. Uncover and bake 1 hour, baste frequently.

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