Fried eggs on maize tortillas covered in enchilada sauce are known as “huevos rancheros.” In this dish, we combine beans, rice, and scrambled eggs with enchilada sauce. Crunchy tortilla chips are also included.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons butter
- 2 tablespoons slivered almonds
- 2 tablespoons chopped onion
- ⅓ cup uncooked wild rice
- 1 cup water
- 1 cube chicken bouillon
- ½ teaspoon salt
- 2 Cornish game hens
- salt to taste
- ¼ cup melted butter
Instructions
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
- Preheat oven to 400 degrees F (200 degrees C).
- Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
- Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 16 g |
| Sodium | 1341 mg |
| Sugars | 1 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
The only reason I goggled this recipe is because I received at my doorstep some unfortunate families entire food order from WalMart. But I digress. When this happens, they won’t come back out to pick it up and they say to throw it away. UM I’m sorry, but food waste is not on my bucket list. Therefore, I looked up Cornish game hens ideas and landed on this one. I did indeed add my own spin on all of it. I added sauteed mushrooms and Unami seasoning to my brown rice mixture. I also through in a little parmesan cheese for the salt flavor factor. I made a reduced fig marmalade “sauce to baste these chicks in the last half hour. I love experimenting with cooking and trying new ideas. I just apprediate having the option to choose.
Very easy to understand. I added garlic and butter inside the hen with the rice. Toward the end, I glazed mine with apricot jelly, placed it back in the oven for 20 minutes and that sweet chicken was on another level. I added butter throughout the process and organic chicken broth… Make u wanna slap ya momma
Added a little more seasoning. It was tasty and juicey. I’ll make it again!
So good, so easy; we loved it. I didn’t have wild rice (thought I did) so substituted long-grain brown rice and it worked perfectly. Enjoy!
Thanks for ruining my Easter dinner for my husband. This recipe sucked
It came out great, the family enjoyed it. This will be something we do again.
Was amazing and my family loved it!
Very delicious recipe. Turned out very moist. The only variation I made was to make a bed of carrots, celery and onion to rest the Cornish hens on. Highly recommend this recipe, very easy. Will definitely make again.
No changes and definitely will make again.
Used chicken broth made a rue with 3 tbs butter and 2 tbs butter added chicken broth placed in bottom of 9/12 baking dish and placed stuffed chickens on top to bake makes a nice sauce accompanied with almond green beans yum
The recipe was a disaster. I followed all the instructions. It drastically underestimated the prep and cooking time. It didn’t even taste that great.
I made this but used whole ducks that I had on hand. Since duck ia dense and lean I basted with butter and only baked for 30 minutes uncovered to keep it moist.
I had four hens, so I doubled the ingredients. I made some changes that other reviewers had mentioned. Sliced almonds instead of slivered. Added chopped celery and orange bell pepper to the rice stuffing. Used a boxed long grain and wild rice mixture, so I eliminated the salt and boullion. Added pepper to the inside and outside of the bird. Other than that, I followed the recipe. I checked the birds ten minutes before the end of the uncovered hour, and they were done, possibly a little overdone, but moist and tender nonetheless. Delicious, buttery flavor (although I would probably cut back on the butter next time for health reasons). The rice stuffing was amazing. Thanks for a great recipe!
It turned out great. Juicy and flavorful.
Although I had a difficult time de-boning the hen and then stuffing it, it came out all right. Instead of cooking the hen without a cover for a hour, I cut it in half for a half-hour. It came out fine. I do have enough for leftovers this week too.
I made this for Sunday supper. I made the stuffing way ahead of time and it took much longer than in the recipe. I used 1/2 wild rice and 1/2 brown. I would use less water next time as I had to boil off a lot after the rice was done. Also I would use less butter in the rice, 2 T would be enough. 1 hen was enough for 2 of us, but I used the whole recipe for stuffing and it worked out well – filled the hen.
Loved this stuffing! I didn’t have any wild rice so i substituted jasmine rice and a little red quinoa. That cooks in about 20 minutes so saves a little time too. I mixed a handful of dried cranberries into the mixture just before stuffing the bird. I had a 1.25 lb game hen and all of the stuffing fit in this one bird, tightly packed for sure, but I would double the recipe if i was making 2. This recipe is gluten free, so even I could eat it, and even my picky eaters loved it!
Absolutely delicious! The wild rice pairs perfectly with the game hen.
When cooking meat in the oven, ALWAYS go by temperature before time. If you go by the directions on this recipe, your little chicken will be nuked!
Delish! This was my very first Cornish Game Hen recipe. What a delicious lil’ chicken ! Only thing I need to do next time is to make sure the rice is cooked better. I bit down on a few crunchy pieces of rice and let’s just say it’s not all that great for the dental work 😛
I loved this very tender , mild and delicate cornish hen recipe. I rubbed in and out with salt and let it set a bit while I did other things. Then I rinsed the hen and repeated the salt rub inside and out and continued on with the remainder of the instructions. I used fresh frozen chicken stock instead of bouillon and water. It was REALLY DELICIOUS!I Also, I didn’t stuff it although I did mean to …I didn’t want 100% wild rice as a stuffing rice and what I chose was not a good stuffing rice after all, so I just served the rice on the side. Next time, I will use white rice mixed with wild rice and the remainder of the recipe for the stuffing sounds great. Printing and keeping this one.