Pineapple Shrimp Rice Bake

 

8 servings

• 2 cups chicken broth
• 1 cup uncooked long grain rice
• 1 arlic clove, minced
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tabespoons vegetable oil
• 2 teaspoons soy sauce
• ¼ teaspoon ground ginger
• 1½ pounds cooked medium shrimp, peeled and deveined
• 1½ cups cubed fully cooked ham
• ¾ cup pineapple tidbits, drained

1. In a large saucepan, bring broth to a boil, stir in rice, reduce heat, cover and simmer for 25 minutes or until tender.
2. Meanwhile, in a large skillet, saute garlic, onion and green pepper in oil until tender ; stir in soy sauce and ginger.
3. Add shrimp, ham and pineapple ; stir in rice.
4. Transfer to a greased 2-qt baking dish.
5. Bake, uncovered, at 350F (180C) for 15-20 minutes or until heated through.
6. Stir before serving.

BON APPÉÉÉÉÉÉÉÉTIT

😎