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Orange-Glazed Cornish Hens with Rice Stuffing

Kitchen Tested

The flavor of orange enhances the stuffing and hens, and the glaze give them a beautiful brown color.

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 ounces Canadian bacon, finely chopped

1 large orange, peeled, seeded and coarsely chopped

3 cups cooked rice

6 (1 1/2-pound) Cornish hens

1 (14 1/2-ounce) can fat-free chicken broth

1/2 cup orange juice

1/3 cup honey

1/4 cup cornstarch

Preheat oven to 375F.
In a medium skillet coated with nonstick cooking spray, saute onion, green pepper and bacon over medium-high heat until onion is tender, about 5 minutes. Remove from heat and mix in orange pieces and rice.
Rinse hens with cold water and pat dry. Stuff each hen equally with rice mixture. Place stuffed hens in a large baking pan coated with nonstick cooking spray.
In a medium saucepan, combine chicken broth, orange juice, honey and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbly, 3 to 5 minutes. Pour sauce over hens. Bake 1 hour, or until meat is tender, basting every 20 minutes. If hens brown too quickly, cover with foil. Remove skin and cut in half to serve.

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