Pineapple Shrimp Rice Bake |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The first time I made this casserole, my son begged me to make it again soon. That was more than 20 years ago, and it's still a favorite among family and friends. When I serve it at a luncheon, I add a fruit salad and warm breadsticks.Vi Manning, Spring Hill, Florida Ingredients:
2 cups chicken broth |
1 cup uncooked long grain rice |
1 garlic clove, minced |
1 medium onion, chopped |
1 medium green pepper, 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 |
Directions:
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 the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
3. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving. Yield: 8 servings.
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