Remove giblets from game hens.
Split hens in half with kitchen shears.
Rinse well; pat dry.
Combine seasoning in rice package with water and butter according to package directions.
Place in 7″ x 11″ baking dish.
Cook uncovered in microwave oven for about 1 minute or until hot; stir in the rice.
Cover; cook for 2 minutes longer.
Arrange hen halves in dish, skin-side down, with meaty portion near edges of dish.
Cover; cook for 10 minutes, turning dish 2 or 3 times.
Drain peach halves, reserving 2 tbsp. syrup.
Set peaches aside.
Combine reserved syrup, 1 tbsp. butter, honey, dry mustard and curry powder in small bowl.
Cook, uncovered, for about 45 seconds or until bubbly.
Lift out hen halves; stir rice well.
Return hens to dish, skin-side up.
Brush skin evenly with honey mixture; cook for 10 minutes longer or until meat near bone is no longer pink.
Arrange peach halves around hens; brush with any remaining honey mixture.
Cook covered for about 45 seconds.
Sprinkle paprika over hens and peaches.
Let stand covered for 5 minutes before serving.
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