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- 4 oz (112 grm). hot smoked sausage, chopped
- 1/2 cup (125 ml) long grain white rice
- 1 14-1/2 oz (406 grm). can Del Monte cajun style stewed tomatoes
- 1/2 cup (125 ml) sliced green onions
- 1/4 cup (60 ml) chopped green pepper
- 1 clove garlic, minced
- 1/4 tsp (1 ml). thyme
- 4 20 oz (560 grm). Rock Cornish hens, thawed
- 1 tbsp (15 ml). butter
- Brown sausage in saucepan.
- Stir in rice; cook 2 minutes.
- Add tomatoes, onions, pepper, garlic and thyme.
- Bring to boil.
- Cover; simmer 20 minutes; rice will be firm.
- Remove giblet package from hens and set aside for another use.
- Rinse hens; drain well.
- Stuff with rice mixture.
- Tie legs together with string.
- Place breast side up on rack in shallow pan.
- Brush with butter.
- Bake at 375 degrees (200 C.) for 1 hour or until done.
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