Stir together rice and next 3 ingredients. Toss with half of broth mixture, reserving remaining broth mixture. Spoon rice mixture into hen cavity. Tuck wings under, and tie legs together with string, if desired. Place hen, breast side up, on a rack in a roasting pan; brush with reserved broth mixture.
Bake at 375° for 2 hours or until a meat thermometer inserted into hen thigh registers 180° and stuffing registers 165°. Let stand 15 minutes before slicing.
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