2 to 4 slices bacon
2 (1 to 1 1/2 lb.) Cornish game hens
1 c. long grain rice
1 sm. onion, cut in thin wedges
1 clove garlic, minced
1 qt. canned tomatoes (don't drain)
1/2 c. quartered fresh mushrooms
1/4 c. dry white wine
1 tsp. instant chicken bouillon granules
1/4 tsp. salt
1/4 tsp. dried basil
3 tbsp. snipped parsley

In large skillet cook bacon until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Brown Cornish hens in the reserved drippings about 10 minutes. Sprinkle with a little salt and pepper. Remove hens from skillet. Cook rice, onion wedges, and garlic in skillet drippings until rice is golden brown, stirring frequently. Stir in tomatoes, fresh mushrooms, wine, bouillon granules, salt, basil, and 1/2 cup water.

Bring to boiling. Return Cornish hens to skillet. Reduce heat; cover and simmer for 45 to 60 minutes or until poultry and rice are tender. Transfer hens to serving platter. Stir parsley and crumbled bacon into rice; arrange rice mixture around hens. Serve with grated Parmesan cheese, if desired. Makes 2 servings.