Breakfast · Mexican · 15 min
Desayuno de Cornish Hen al Horno con Arroz Rojo y Kale
- Calories
- 565
- Protein
- 43g
- Carbs
- 54g
- Fat
- 19g
Ingredients
- 176 g Cornish game hen
- 0.25 tsp salt
- 0.25 tsp black pepper
- 180.9 g brown rice
- 70 g tomato basil sauce
- 0.25 cup chicken broth
- 100 g Tuscan kale
- 4 g olive oil
Method
- 01Preheat oven to 400°F (200°C). Season Cornish hen pieces generously with salt and black pepper. Place on a baking sheet and roast for 20-25 minutes until golden and internal temperature reaches 165°F (74°C) with juices running clear.
- 02In a small pot, combine dry brown rice, chicken broth, and tomato basil sauce. Bring to a simmer, cover, and cook until rice is tender and liquid absorbed (about 25-30 minutes).
- 03In a skillet over medium heat, add extra virgin olive oil and chopped Tuscan kale with a splash of water. Sauté for 4-5 minutes until bright green and wilted.
- 04Plate red tomato rice at the base, arrange roasted Cornish hen on top, and place wilted Tuscan kale alongside.
Cook it with the whole plan around it
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