1. Heat oven to 425°F. Cook rice according to package directions. Stir in spinach and sun-dried tomatoes; cool.
2. Spoon 1/2 rice mixture into cavity of each hen. Tie drumsticks together with cotton string. Place hens on rack in roasting pan. Combine butter and garlic; brush each hen with garlic butter.
3. Roast 45 to 50 minutes* or until juices run clear, basting occasionally with drippings.
*If hens weigh over 18 ounces, roast 60 to 70 minutes.
Cook's Tip
Do not store garlic in the refrigerator. Garlic heads will keep up to two months if stored in an open container in a dark, cool place. Unpeeled cloves will keep for up to two weeks.
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