Ingredients

• 4 ounces hot smoked sausage, chopped
• 1/2 cup long grain white rice
• 1 (14 1/2 ounce) can del monte diced tomatoes with onion and garlic
• 1/2 cup sliced green onion
• 1/4 cup chopped green bell pepper
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme leaves
• 4 (20 ounce) rock cornish hens
• 1 tablespoon butter, melted

Instructions

1. Brown sausage in saucepan. Stir in rice; cook 2 minutes.

2. Add undrained tomatoes, onions, pepper, garlic and thyme. Bring to boil. Cover; simmer 20 minutes (rice will be firm).

3. Rinse hens; drain well. Stuff with rice mixture. Place breast side up on rack in shallow pan. Brush with butter.

4. Bake at 375°F 1 hour or until done.