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 vegetable oil
2 teaspoons soy sauce
1/4 teaspoon ground ginger or 1 teaspoon minced fresh gingerroot
1-1/2 pounds cooked medium shrimp, peeled and deveined
1-1/2 cups cubed fully cooked ham
1 can (8 ounces) pineapple tidbits, undrained

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. Makes 8 servings.