Focus on food: August 01, 2006

Chourico and Corn Stuffed Cornish Hens

The following recipe is from our Westport Cooks Archives and one of our previous classes held by Giorgio's Steak House. You can use this recipe and add your own style as you make your Chourico and Corn Stuffed Cornish Hens. Dave, Mike, or Andy will be happy to help you select your fresh Chourico and Cornish Hens from our Meat Department. If you have any questions, please call us at 508-636-3348.

Ingredients:
• 2 cups converted rice
• 2-½ cups basic stock
• 1-½ tablespoons finely chopped onions
• 1 ½ tablespoons finely chopped celery
• 1-½ tablespoons finely chopped bell peppers
• 1-½ tablespoons unsalted butter, melted
• ½ teaspoon salt
• 1/8-teaspoon garlic powder
• Pinch each of white pepper, cayenne pepper and black pepper

Directions:
Combine all ingredients and place into a 5x9x2 ½ inch loaf pan. Seal pan snuggly with aluminum foil and bake at 350 degrees until rice is tender (approximately 1 ¼ hours).