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Ingredients
- 2 (cup) chicken broth
- 1 uncooked long grain rice
- 1 garlic clove, minced
- 1 medium onion, chopped
- 1 medium green pepper, julienned
- 2 (tablespoon) vegetable oil
- 2 (teaspoon) soy sauce
- 1/4 (teaspoon) ground ginger
- 1 1/2 (pound) cooked medium shrimp, peeled and deveined
- 1 1/2 (cup) cubed fully cooked ham
- 1 (8.0 ounce can) unsweetened pineapple tidbits can, undrained
Directions
- 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 F for 15-20 minutes or until heated through. Stir before serving.
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