Stuffed Cornish Game Hens

Description
Makes 6 servings

Ingredients

 * 1 broiler fryer (about 2-1/2 pounds) cut into serving pieces
 * Salt and ground black pepper
 * 2 tablespoons butter or margarine
 * 1 large onion, cut into eighths
 * 1 cup celery, cut into 1-inch pieces
 * 1 cup carrots, cut into 2-inch pieces
 * 1/2 large green bell pepper, cut into 1-inch cubes
 * 1 14-1/2- to 16-ounce can tomatoes (about 2 cups)
 * 1 clove garlic, crushed
 * 1/2 teaspoon thyme
 * 2 teaspoons salt
 * Dash ground red pepper
 * 1 bay leaf
 * 1 1/2 tablespoons cornstarch
 * 3 cups hot cooked rice

Directions
Season chicken pieces with salt and pepper. Brown on all sides in butter. Add onion, celery, carrots, green pepper, tomatoes, garlic, thyme, salt, red pepper and bay leaf. Bring to a boil, cover; simmer 30 to 40 minutes or until chicken is tender.

Blend a little water into the cornstarch. Stir into chicken-vegetable mixture. Cook about 2 minutes longer. Remove bay leaf. Serve over beds of fluffy rice.