Santa Fe Roast Game Hens With Spicy Yellow Rice

Prepare rice according to package directions.

Meanwhile, in 12-inch skillet over medium-high heat, heat oil. Add red and green peppers and scallions, and cook for 8 to 10 minutes, stirring frequently until vegetables are crisp-tender. Remove from heat.

When rice is cooked, stir into vegetables in skillet along with beans, 1/2 teaspoon each cumin and ground red pepper, and all of salt. Let cool.

Preheat oven to 425 degrees F.

Stuff body cavity of each Cornish hen with about 3/4 cup cooled rice mixture, setting remainder aside to reheat later. Tie legs and tail together with string. Place hens on a rack in a large shallow roasting pan. Brush with about half of melted margarine.

Roast for 40 to 45 minutes until juices run clear when thigh is pierced with skewer.

Meanwhile, stir garlic, paprika, and remaining 1/2 teaspoon each cumin and ground red pepper into remaining melted margarine. Brush over hens during last 10 minutes of cooking time.

While hens finish cooking, reheat remaining rice mixture in microwave or in top of double boiler over simmering water.

Arrange hens on serving platter and spoon rice around hens. Garnish, if desired, with lime slices and chili peppers. Cut hens into halves to serve.