Cornish Hens with Brown Rice Stuffing

Name: Cornish Hens with Brown Rice Stuffing
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 Cornish game hens, about 1 1/4 pounds each, giblets removed and discarded; 1 teaspoon dried thyme; 2 cloves garlic, minced; 1 small green bell pepper, chopped; 4 servings Salt and ground black pepper; 237 milliliters instant brown rice; 355 milliliters reduced-sodium chicken broth, divided; 237 milliliters sun-dried tomatoes in olive oil, drained and chopped; 2 teaspoons olive oil; 118 milliliters minced scallions; 4 servings Prepared cranberry sauce, optional

Cornish Hens with Brown Rice Stuffing might be a good recipe to expand your main course repertoire. This recipe serves 4. One portion of this dish contains approximately 83g of protein, 70g of fat, and a total of 1191 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It is perfect for Thanksgiving. A mixture of salt and ground pepper, cranberry sauce, garlic, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Watch how to make this recipe.

Preheat oven to 450 degrees F.

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Oven

Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper.

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Salt And Pepper

Place hens in a large roasting pan and set aside.

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Roasting Pan

Heat oil in a medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add scallions and garlic and saute 2 minutes.

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Green Onions

Garlic

Add brown rice and thyme and stir to combine.

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Brown Rice

Thyme

Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper.

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Salt And Pepper

Sun Dried Tomatoes

Chicken Broth

Bell Pepper

Rice

Remove from heat and spoon rice mixture loosely into cavity of hens.

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Rice

Pour remaining 1/2 cup of chicken broth into bottom of pan.

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Chicken Broth

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Frying Pan

Place hens in oven and immediately reduce oven temperature to 350 degrees F.

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Oven

Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices.

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Oven

Frying Pan

Remove the hens from the oven and transfer to a platter.

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Oven

Pour the pan juices over top and serve.

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Frying Pan

Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.

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Red Pepper Flakes