Mike's Portuguese Tuna Rice Casserole Best Family Recipes
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| Mike's Portuguese Tuna Rice Casserole |
"This is a very Portuguese recipe however I don't know it is precise call. Anyone make this at any time because you have all of the ingredients already."
Ingredients :
- three cups water
- 1 half of cups raw 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, drained
- 3/4 cup heavy cream
- 3 tablespoons ketchup
- 1 teaspoon warm pepper sauce
- salt and pepper to taste
- half of cup sliced black olives
- 1/2 cup shredded Cheddar cheese
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Bring the rice, water, butter, and 1 tablespoon olive oil to a boil in a saucepan over excessive heat. Reduce warmness to medium-low, cowl, and simmer until the rice is smooth, and the liquid has been absorbed, 20 to 25 mins.
- Preheat an oven to 350 degrees F (a hundred seventy five stages 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 turned translucent, about 5 minutes. Stir in the tuna, cream, ketchup, warm sauce, salt, and pepper. Simmer on low until the aggregate thickens, about 10 mins.
- Cover the lowest of an eight inch square baking dish with 1/2 of the cooked rice. Spread the tuna aggregate over the rice and cover with the last 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 twenty mins.
Notes :
- Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it evenly, and make smooth-up simpler.
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