Mike's Portuguese Tuna Rice Casserole Good Recipes

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Mike's Portuguese Tuna Rice Casserole

"This is a totally Portuguese recipe however I don't know it is specific call. Anyone make this at any time due to the fact you have all of the elements already."

Ingredients :

three cups water
1 1/2 cups uncooked white rice
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 (5 ounce) cans tuna, tired
three/4 cup heavy cream
3 tablespoons ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
half cup sliced black olives
half cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Bring the rice, water, butter, and 1 tablespoon olive oil to a boil in a saucepan over excessive warmth. Reduce warmth to medium-low, cover, and simmer until the rice is soft, and the liquid has been absorbed, 20 to 25 mins.
Preheat an oven to 350 ranges F (175 tiers C).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic; prepare dinner and stir till the onion has softened and grew to become translucent, approximately 5 minutes. Stir inside the tuna, cream, ketchup, hot sauce, salt, and pepper. Simmer on low till the mixture thickens, about 10 mins.
Cover the bottom of an eight inch rectangular baking dish with half of of the cooked rice. Spread the tuna combination over the rice and cowl with the closing rice. Sprinkle the olives and cheese over the pinnacle of the rice. Bake till the cheese melts and the casserole is heated through, 15 to 20 mins.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it calmly, and make clean-up easier.

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