Ham and Pineapple Rice Casserole with Sesame Seeds

Serves 6 in about 40 minutes. The stove brings onions and extra onion together.

Ingredients

• 3 cups cooked ham (cut into small cubes)
• 20-ounce can pineapple chunks (drain & save the juice)
• 4 green onions chopped
• ¼ cup low sodium soy sauce
• 2 teaspoons garlic powder
• 2 ¼ cups instant rice (instant rice)
• 2 ½ cups pineapple juice + low sodium chicken broth
• 1 red bell pepper, diced
• 1 teaspoon ginger powder, optional
• ½ teaspoon red pepper flakes, optional
• 1 tablespoon rice wine vinegar, optional
• Lime juice
• Extra green onion
• Sesame seeds

Method

1. Warm oven to 350°F. Spray a 9”x13” baking dish with cooking spray.
2. Mix the pineapple juice from the can with chicken broth to make 2 ½ cups total liquid.
3. Tip in all of the ingredients to a large mixing bowl and mix well.
4. Tip in the mixture to the prepared baking dish (and press the contents down so the rice can absorb the liquid easier).
5. Cover baking dish tightly with foil.
6. Cook at 350°F for 30 minutes, or until the rice and bell pepper are tender.
7. Lift out foil and fluff casserole with a fork.
8. Plate garnished with sesame seeds, lime juice, extra chopped green onion, or as desired.

More dinner ideas are in the dinner collection.