Ingredients for Pineapple Shrimp Rice Bake
- Chicken Broth
- Long Grain White Rice
- Garlic Clove
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Vegetable Oil
- 2 tablespoons soy sauce
- Ground Ginger
- Medium Shrimp
- Cooked Ham
- Pineapple Tidbits
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How to Make Pineapple Shrimp Rice Bake
- In a large saucepan, bring 2 cups of chicken broth to a boil.
- Stir in 1 cup of long-grain rice.
- Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add 2 cloves of minced garlic, 1/2 cup of chopped onion, and 1/2 cup of chopped green bell pepper. Saute until softened, about 5 minutes.
- Stir in 2 tablespoons of soy sauce and 1 teaspoon of grated fresh ginger.
- Add 1 pound of peeled and deveined shrimp, 1/2 cup of diced cooked ham, and 1 cup of drained, chopped pineapple chunks.
- Cook until shrimp is pink and opaque, about 3-5 minutes.
- Gently stir in the cooked rice.
- Transfer the mixture to a greased 2-quart baking dish.
- Bake, uncovered, at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.
- Let stand for 5 minutes before serving. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
15g
Fat
12g
Carbs
8g
