Lunch
Pineapple Shrimp Rice Bake
A tropical-inspired casserole combining shrimp, pineapple, and rice in a sweet-savory sauce. Baked until bubbly, it’s a vibrant main dish with Asian or Hawaiian flair.
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 vegetable 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
- 1 (8 ounce) can pineapple tidbits, 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.