Cornish Hens With Rice Stuffing

• 1 package (6 ounces) long grain and wild rice mix
• 2 tablespoons butter, divided
• 1/2 cup chopped pecans
• 1-1/3 cups orange juice
• 1 cup water
• 1/4 cup raisins
• 2 Cornish game hens (20 to 24 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; cook and stir over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed.
2. Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper.
3. Bake at 350u0b0 for 1 to 1-1/4 hours or until a thermometer reads 165u0b0 when inserted in center of stuffing and thigh reaches at least 170u0b0. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.

long grain, butter, pecans, orange juice, water, raisins, cornish game hens, salt, pepper

Taken from www.tasteofhome.com/recipes/cornish-hens-with-rice-stuffing/ (may not work)