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2 Cornish game hens
2 tablespoons olive oil
1/2 cup paprika
4 tablespoons crushed, dried oregano
4 teaspoons chili powder
2 teaspoons dry mustard
2 small boxes of raisins, chopped
6 dried apricot halves, chopped
1 1/3 cups white rice, uncooked
2 14-1/2 ounce cans fat-free chicken broth
|Preheat oven to 350°F. Rub oil over the
outside of the hens. In a small bowl,
combine the paprika, oregano, chili powder,
mustard, raisins, apricots, rice, and
broth. Place each hen in the middle of a
piece of 1 1/2-foot square piece of foil.
Fold up the top and sides but do not
close the packet. Add half of the rice
mixture to each packet, spooning the
rice around the bottom of each hen. Fold
all edges of the packets tightly so the
liquid and steam will not escape.
Alternatively, add the hens and rice mixture
to commercially available oven bags,
such as Reynolds brand oven bags.
Close the cooking bags with twist ties.
Snip three or four tiny holes in the top of
each bag (this will keep steam in the
bags but prevent the bags from popping).
Place the foil packets or oven
bags in a large casserole dish. Bake for
|Approx. per serving: |
13 grams of fat