Saturday, August 14, 2010

Pineapple Shrimp Rice Bake

'Pineapple Shrimp Rice Bake'
Source: Taste of Home


2 cups chicken broth
1 cup uncooked long grain rice (NOT the instant 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


1. Heat oven to 350. 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 deep 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 for 15-20 minutes or until heated through. Stir before serving.


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