Mexican-Style Cornish Hen and Watercress 'Aguachile' Bites

Preheat a non-stick skillet over medium-high heat. Lightly brush the Cornish game hen strips with a tiny amount of olive oil and sear them until they are deeply browned and cooked through, about 3-4 minutes per side. The meat should be firm and golden.

While the chicken cooks, fluff the Garden Vegetable Brown Rice in a small bowl. It should smell fragrant with the bell peppers and onions.

Create a bed of fresh, crisp watercress on a serving plate. The peppery bite of the cress acts as the base for the 'aguachile' style assembly.

Arrange the warm chicken strips over the greens, then spoon the seasoned brown rice alongside.

Finish by spooning the fresh cilantro salsa directly over the hot chicken, allowing the juices to mingle with the watercress. Serve immediately while the contrast between the hot, savory chicken and the cool, crunchy greens is at its peak.