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Pineapple Shrimp Rice Bake Recipe

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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

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Pineapple Shrimp Rice Bake Recipe

Prep: 30 min. Bake: 15 min.

Yield: 8 Servings

30 15 45

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

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° for 15-20 minutes or until heated through. Stir before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 273 calories, 7 g fat (1 g saturated fat), 143 mg cholesterol, 774 mg sodium, 25 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Pineapple Shrimp Rice Bake in Casserole Cookbook , p110

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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