Mike's Portuguese Tuna Rice Casserole

Bring the rice water butter and 1 tablespoon olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender and the liquid has been absorbed 20 to 25 minutes.

Preheat an oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir in the tuna cream ketchup hot sauce salt and pepper. Simmer on low until the mixture thickens about 10 minutes.

Cover the bottom of an 8 inch square baking dish with half of the cooked rice. Spread the tuna mixture over the rice and cover with the remaining rice. Sprinkle the olives and cheese over the top of the rice. Bake until the cheese melts and the casserole is heated through 15 to 20 minutes.