NECK BONES AND RICE RECIPES

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NECK BONES 'N RICE RECIPE - FOOD.COM



Neck Bones 'N Rice Recipe - Food.com image

Make and share this Neck Bones 'N Rice recipe from Food.com.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs pork neck bones
1 tablespoon salt
1 teaspoon black pepper
3 cups minute instant rice

Steps:

  • 1.first season the neck bones really well with salt/pepper. Sit aside.
  • 2.bring big pot of water to a boil, then add neck bones.
  • 3.Boil for around an hour, until ½ the water or a little more is gone.
  • 4.Reserve 3 ½ – 4 cups of the boiled water, discard the rest.
  • 5.Put the reserved water back in the pot and bring to a boil.
  • 6.Add the rice, stir, and leave on the heat for 1 minute.
  • 7.Remove from heat and put a lid on it. Let it stand 5-8 minutes. Then fluff the rice with a fork.
  • 8.Serve.

Nutrition Facts : Calories 272.2, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1751.3, CarbohydrateContent 59, FiberContent 1.5, SugarContent 0, ProteinContent 5.6

SOUTH YOUR MOUTH: NECK BONES & RICE



South Your Mouth: Neck Bones & Rice image

A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.

Provided by Mandy Rivers | South Your Mouth

Total Time 2 hours 25 minutes

Cook Time 2 hours 25 minutes

Number Of Ingredients 8

3-4 pounds pork neck bones
1 small onion, finely diced
3 tablespoons bacon grease or vegetable oil
3 cups water
2 teaspoons salt, divided
1 teaspoon black pepper
1 teaspoon red pepper flakes (or to taste)
1 1/2 cups uncooked white rice

Steps:

  • Heat grease or oil in a Dutch oven or large pot over medium-high heat.
  • Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes, stirring occasionally to move them around a bit.
  • Add onions, stir then continue cooking for 5 minutes.
  • Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down. DO NOT let the pot boil – just slowly simmer.
  • Taste stock for seasoning then add more salt and pepper if needed.
  • Stir in rice then increase temperature to high. When broth begins to boil, stir to ensure rice isn't sticking to the bottom. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally to make sure the rice isn’t sticking to the bottom of the pot.
  • Turn off heat, leaving pot on burner, and let rest, covered for 30 minutes before serving.

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