Pineapple Shrimp Rice Bake

• 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

1. 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.

chicken broth, longgrain white rice, garlic, onion, green pepper, vegetable oil, soy sauce, ground ginger, shrimp, ham, pineapple tidbits

Taken from www.food.com/recipe/pineapple-shrimp-rice-bake-370023 (may not work)