2 slices bacon
2 (1 1/2 lb.) Cornish hens
1/2 c. long grain rice
1 sm. onion, cut into thin wedges
1 clove garlic, minced
1 (7 1/2 oz.) can tomatoes, drained and cut up
1/2 c. mushrooms
1/4 c. white wine
1 tsp. instant chicken bouillon
1/4 tsp. salt
1/4 tsp. crushed basil
3 tbsp. snipped parsley
1 c. water

In 10-inch skillet cook bacon, drain, save drippings. Crumble bacon and set aside. Tie hens legs twist wing tips under back. Brown in drippings about 10 minutes.

Sprinkle with salt and pepper. Remove hens from skillet. Cook rice, onion and garlic in skillet drippings until rice is golden brown. Stir often. Stir in tomatoes, mushrooms, wine, bouillon, salt, basil and 1 cup water. Bring to a boil. Return hens to skillet.

Reduce heat, cover and simmer for 45 to 60 minutes or until hens and rice are tender. Transfer hens to warm platter. Stir parsley and bacon into rice. Arrange rice mixture around hens. Serve with Parmesan cheese. Serves 2.