Pineapple Shrimp Rice Bake

By mjohnmeyer

Ingredients

• 2 cups chicken broth
• 1 cup uncooked long grain rice
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 medium green pepper, sliced or julienned
• 2 tablespoons canola oil
• 2 teaspoons soy sauce
• 1/4 teaspoon ground ginger
• 1-1/2 pounds cooked medium shrimp, peeled and deveined
• 1-1/2 cups cubed fully cooked ham
• 3/4 cup pineapple tidbits, drained

Preparation

Step 1

Heat oven to 350. In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender. Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice. Transfer to a greased 2 quart baking dish. Bake, uncovered for 15-20 minutes or until heated through. Stir before serving