Cornish Hens And Rice
|Cornish game hens||3 Pound (2 pieces, 1 1/2 pound each)|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Onion||1 Small, cut into thin wedges|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||7 1⁄2 Ounce, drained and cut up (1 can)|
|Quartered mushrooms||1⁄2 Cup (8 tbs) (fresh)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Saffron||1 Dash, crushed|
|Snipped parsley||3 Tablespoon|
In 10-inch skillet cook bacon till crisp.
Drain, reserving drippings.
Crumble bacon and set aside.
Tie legs of each cornish hen to tail; twist wing tips under back.
Brown cornish hens in the reserved drippings about 10 minutes.
Sprinkle with a little salt and pepper.
Remove hens from skillet.
Cook rice, onion wedges, and garlic in skillet drippings till rice is golden brown, stirring frequently.
Stir in tomatoes, fresh mushrooms, wine, bouillon granules, salt, basil, saffron, and 1 cup water.
Bring to boiling.
Return cornish hens to skillet.
Reduce heat; cover and simmer for 45 to 60 minutes or till poultry and rice are tender.
Transfer poultry to warm serving platter.
Stir parsley and crumbled bacon into rice; arrange rice mixture around hens.