Pineapple Shrimp Rice Bake

I got this recipe out of Taste of Home's Casseroles, Slow Cooker, and Soups cookbook. Joe and I loved the taste of this dish and it was pretty healthy too. Next time I would add some heat to it, either fresh ground pepper or maybe even a few shakes of Tabasco.

PINEAPPLE SHRIMP RICE BAKE

• 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

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.