Pineapple Shrimp Rice Bake - cooking recipe

Ingredients

2 cups chicken broth
1 cup uncooked long-grain white rice
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons vegetable oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1 1/2 lbs cooked medium shrimp, peeled and deveined
1 1/2 cups cubed cooked ham
1 (8 ounce) can pineapple tidbits, undrained or (8 ounce) can chopped pineapple slices

Preparation

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-qt. baking dish. Bake, uncovered, at 350 degrees for 15-20 minutes or until heated through. Stir before serving.