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Ingredients
2 Cornish Game Hens, patted dry
4 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
1 lime zest
1 teaspoon McCormick Ground Cumin - gluten free
½ teaspoon McCormick Cayenne Pepper - gluten free
¼ teaspoon salt
3 tablespoon melted butter
black pepper
RICE PILAF:
2 cups Royal Blend RiceSelect Rice Blend - gluten free
1 garlic clove, minced
1 cup carrots, chopped
1 small onion, chopped
2 tablespoons butter
black pepper
Instructions
- Preheat oven to 450 degrees F.
- In a small bowl, combine cumin, cayenne pepper, lime zest, cilantro, garlic and salt and pepper. Slide your fingers under the skin of the hens to loosen.
- Spread herb mixture inside and under the skin of the hens. Brush the skin with melted butter and lightly season with salt and pepper.
- Tie the hens' legs with kitchen twine. Place hens in a roasting pan.
- Roast hens until golden and cooked through about 35 to 45 minutes or until temperature reaches 175 degrees F. After roasting remove the hens out of the oven and let stand for 10 minutes.
- Cook the rice according to package directions.
- In a large saucepan, sauté garlic, onion and carrots together with butter. Stir in the cooked rice and cook for another 2 minutes. Lightly season with pepper.
- Place cooked rice on a serving platter. Put the hens on top and garnish with lime wedges and cilantro. Enjoy!
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