Rice and Hens Andalusia

Description
Makes 4 servings

Ingredients

 * 4 cornish game hens, thawed (1 pound each)
 * 1/4 cup finely chopped onion
 * 2 tablespoons chopped fresh parsley
 * 1 garlic clove, minced
 * 2 cups orange juice
 * 1 teaspoon salt
 * 1/2 teaspoon ground black pepper
 * 1/4 cup melted butter or margarine
 * 1/4 cup seedless raisins
 * 1/4 cup toasted sliced almonds
 * 1 tablespoon cornstarch
 * 2 tablespoons water
 * 3 cups hot cooked rice
 * fresh orange slices for garnish (optional)
 * stuffed olives for garnish (optional)

Directions
Place hens in baking pan. Combine onion, parsley, garlic and orange juice. Pour over hens; let marinate in refrigerator 1 hour. Remove hens from marinade; pat dry. Season with salt and pepper. Brush with butter, coating well on all sides. Arrange in 3-quart baking pan; bake uncovered at 400 degrees 30 minutes. Pour marinade over hens; sprinkle with raisins and almonds; cover and continue baking 30 minutes longer. Remove from oven. Blend cornstarch with water. Transfer sauce from baking dish to small saucepan; stir in cornstarch mixture. Cook until thickened. Arrange hens on serving plate; surround with rice; spoon sauce over rice and hens. Garnish with orange slices and stuffed olives, if desired.