Source:

Teresa

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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