4 oz. hot smoked sausage, chopped
1/2 c. long grain white rice
1 (14 1/2 oz.) can Del Monte cajun style stewed tomatoes
1/2 c. sliced green onions
1/4 c. chopped green pepper
1 clove garlic, minced
1/4 tsp. thyme
4 (20 oz.) Rock Cornish hens, thawed
1 tbsp. butter

Brown sausage in saucepan. Stir in rice; cook 2 minutes. Add tomatoes, onions, pepper, garlic and thyme. Bring to boil. Cover; simmer 20 minutes; rice will be firm. Remove giblet package from hens and set aside for another use.

Rinse hens; drain well. Stuff with rice mixture. Tie legs together with string. Place breast side up on rack in shallow pan. Brush with butter. Bake at 375 degrees for 1 hour or until done. Yields: 4 servings.