Cornish Hens and Rice
Ingredients
- 2-4 slices bacon
- 2 (1- to 1 1/2-lb.) Cornish game hens
- Salt and pepper
- 1 cup long-grain rice
- 1 small onion, cut in thin wedges
- 1 clove garlic, minced
- 1 qt. canned tomatoes, undrained
- 1/2 cup quartered fresh mushrooms
- 1/4 cup dry white wine
- 1 tsp. instant chicken bouillon granules
- 1/4 tsp. dried basil
- 1/2 cup water
- 3 tbls. snipped parsley
- Grated Parmesan cheese, if desired
Directions
1. In a large skillet, cook bacon until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside.
2. Brown Cornish hens in the reserved drippings for about 10 minutes. Sprinkle with a little salt and pepper. Remove hens from skillet.
3. Cook rice, onion wedges and garlic in skillet drippings until rice is golden brown, stirring frequently. Stir in tomatoes with juice, fresh mushrooms, wine, bouillon granules, 1/4 teaspoon salt, basil and ‰ cup water.
4. Bring to a boil. Return hens to skillet. Reduce heat, cover and simmer for 45 to 60 minutes or until poultry is cooked and rice is tender.
5. Transfer hens to serving platter. Stir parsley and crumbled bacon into rice. Arrange rice mixture around hens. Serve with grated Parmesan cheese, if desired.
