Cornish Hens with Brown Rice Stuffing

Total Time:
1 hr 20 min
15 min
10 min
55 min

4 servings

  • 4 Cornish game hens, about 1 1/4 pounds each, giblets removed and discarded
  • Salt and ground black pepper
  • 2 teaspoons olive oil
  • 1/2 cup minced scallions
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 cup instant brown rice
  • 1 1/2 cups reduced-sodium chicken broth, divided
  • 1 cup sun-dried tomatoes in olive oil, drained and chopped
  • 1 small green bell pepper, chopped
  • Prepared cranberry sauce, optional
Watch how to make this recipe.
  • Preheat oven to 450 degrees F.

  • Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside.

  • Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. 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.

  • Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan.

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

  • Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.

  • Serving suggestion: 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.

View All

Pairs Well With

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    The Best Christmas Recipes