Cornish Game Hens and Rice Bake

Submitted by happynana

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 4

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.

Reviews

[JujieBug]

I made this recipe with undiluted chicken broth and fresh mushrooms, and it turned out very well, if a little soupy. My six year-old son, who professes to hate both onions and mushrooms, gobbled the rice and asked for more! I found it much easier to baste the birds with the honey after heating it in the microwave for 15 seconds. Next time, I will use a little less broth, and perhaps quarter the birds before baking them.