Easy Beef and Rice Lasagna
Ingredients
- 2 pkg (8.8 oz each) Mahatma® Ready to Heat Jasmine White Rice
- nonstick cooking spray
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 2 small carrots, peeled and diced small
- 8 ounces lean ground beef
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 8 ounces shredded Monterrey Jack cheese, divided
Instructions
Step 1
Heat rice according to package directions and keep warm.
Step 2
Preheat oven to 400 ̊F. Coat an 8×8-inch baking dish with non-stick cooking spray.
Step 3
Heat oil in a medium skillet over medium heat. Add garlic, onions and carrots and cook, stirring occasionally, for 10 minutes.
Step 4
Add beef, rosemary, thyme, oregano, salt and pepper. Cook 10 minutes, or until beef is cooked through and vegetables are tender.
Step 5
Spread one pouch of rice in the bottom of prepared dish. Sprinkle ½ of cheese over rice. Top with ground beef mixture. Spread remaining pouch of rice over beef and top with remaining cheese.
Step 6
Bake 15 minutes or until heated through and cheese is golden brown.
How to Mince Garlic
If you want to mince your garlic and do not have a mincer, it is no problem at all. First, if you need only a small number of cloves, place a whole bulb on a cutting board with the root side down. Press down on top of the bulb with the heel of your hand to loosen the cloves.
Then, use your fingers to open and separate the cloves from the root. Now that you have individual cloves, grab as many as you need for the recipe.
Use a knife to trim the root end and tip of each garlic clove. Place the flat side of a chef’s knife over a clove, with the blade facing away from you.
Use gentle pressure to lightly crush the clove between the cutting board. The papery skin should be easy to peel away from the clove.
Place your free hand on the top of the blade, near the tip, with fingertips touching the edge to help secure the knife (the tip should stay in the same place as you mince). Rock the knife up and down, from left to right, back and forth in a fanning motion until chopped or minced to the desired size.
When Should you Mince the Garlic?
It’s best to mince fresh garlic just before adding it to a dish. The more time that garlic has to break down, the more enzymes are released and the more allicin is produced. More time equals more flavor, but it can also become overpowering if left sitting too long.
Storing Your Garlic
If not using immediately, cover in a small airtight container in the refrigerator until ready to use. It’s best to use the garlic right away, or within an hour of chopping. Once the garlic sits for more than 6 hours, it can become very bitter and overpowering in the recipe.
Are Chopped and Minced Garlic the Same?
No! Chopped garlic is coarser, about ⅛-inch or larger, and has more of a bite compared to minced garlic. Chopped is good for flavoring stews, soups or just for flavoring oil in dishes. Minced garlic is finer, around the size of small grains of couscous. Minced is better for sauces, dressings, or a dish that is sauteed and cooked quickly so that you don’t have large pieces.
Have you ever wondered the difference between jasmine and basmati rice? Take a look: jasmine rice vs. basmati rice.
