Cornish Hens With Uncle Bens Rice=EDITED

[Roxy]

Sometimes I eyeball ingredients when I cook; so add more or less ingredients to your preferance please. I sometimes buy more Uncle Bens Rice just in case they are needed to fill the hens and to have extra on hand-so please use your judgement:)

 

Cornish Hens With Uncle Ben's Rice:

 

1 box Uncle Ben's Long Grain and Wild Rice Original Recipe

4 Cornish Hens

Butter

Paula Deen's House Seasoning or Garlic Salt-use your imagination:)

Pepper

Garlic, to taste

Onions, to taste

Sliced Fresh Mushrooms-opt.-can add some to the rice if you want.

Cut up celery and baby carrots-opt.

 

Cook Uncle Ben's Rice according to pkg. directions.

 

Rinse Cornish Hens inside and out with cold water; pat dry with a paper towel.

 

Put cut up celery and baby carrots in the bottom of greased baking dish-if using.

 

Spoon rice in Cornish Hens.

 

**If you can't fit all the rice in the hens; store the rest in the refrigerator and surround the Cornish Hens with it the last half hour-(approximately) to warm it up.

 

Melt butter and pour over Cornish Hens.

 

Sprinkle House Seasoning and pepper all over the Cornish Hens; inside and out.

 

Layer garlic, sliced fresh mushrooms, and onions on and around Cornish Hens.

 

Cover Cornish Hens with Aluminum Foil.

 

Bake at 400 degrees for approximately 1-1/2 hours.

 

Take the foil off the last half hour or so to brown the Cornish Hens.

 

During baking, spoon juice from bottom of pan over the hens once in awhile to keep the Cornish Hens juicy.

 

HOUSE SEASONING:

 

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

 

Stir the ingredients together. Keep the seasoning in a shaker by the stove for convenience.

 

**The next time I make this, I may spread the Cornish Hens with Garlic In A Jar also.