Cornish Game Hen with Quick Rice Pilaf

Servings 2


  • 1 1-1/4- to 1-1/2- pound Cornish game hen
  • 1 teaspoon vegetable oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon McCormick® Paprika
  • 1/8 teaspoon McCormick® Cumin Ground
  • 1 cup sliced fresh mushrooms
  • 1/4 cup sliced celery
  • 2 tablespoons thinly sliced green onion
  • 1/4 teaspoon McCormick® Sage Rubbed, crushed
  • 1 8.75- to 9- ounce package cooked whole-grain brown rice
  • Fresh thyme sprigs optional


  1. Preheat oven to 375°F. Use kitchen shears or a long, heavy knife to cut hen in half lengthwise. Cut through the breast bone, just off center. Cut on each side of the backbone to completely remove the backbone; discard backbone. Remove and discard as much skin as you can from the hen halves.

  2. Place hen halves, cut-sides down, in a 2-quart rectangular baking dish. Brush tops with oil. In a small bowl, combine salt, paprika and cumin; sprinkle evenly over hen halves. Bake, uncovered, for 40 to 50 minutes or until hens are tender and no longer pink (170°F in breast, 180°F in thigh).

  3. Meanwhile, coat a small saucepan with nonstick spray. Heat over medium-high heat. Add mushrooms, celery, green onion and sage. Cook for 5 to 8 minutes or until mushrooms and celery are tender, stirring frequently.

  4. Squeeze pouch of rice to break up rice; open pouch. Measure 1 cup of rice and add to mushroom mixture (reserve remaining rice for another use). Cook and stir rice mixture about 2 minutes or until heated through. Serve with hen halves. If desired, garnish with fresh thyme sprigs.