Neck Bones and Rice
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 pounds pork neck bones 1 tablespoon seasoned salt 1-1/2 teaspoons onion powder
1 teaspoon garlic powder 1 teaspoon pepper 1/4 cup bacon drippings or vegetable shortening
1 large onion, chopped 1 medium green bell pepper, seeded and shopped 3 garlic cloves, minced
1 cup uncooked long-grain rice 1/2 cup all-purpose flour 1 cup water
cooked rice



1 Wash neck bones in warm water, drain, and pat dry. Combine seasonings and use to season neck bones. Heat drippings or shortening in a large, heavy pot; brown neck bones. Remove to a warm platter and then saute onion, bell pepper, and garlic in the drippings. Return neck bones to the pot. Add water to cover, plus 2-1/2 cups. Bring to a boil over high heat. Reduce heat to medium-low and simmer 1-1/2 to 2 hours, covered, or until tender. Add additional seasoning to taste. Remove 2-1/2 cups of liquid from the pot, and in a separate smaller saucepan bring to a boil. Add rice and return to a boil. Reduce heat and simmer, covered, 15 minutes, until rice is done. Combine flour with water. Stir into pot with neck bones and thicken broth to desired consistency. Stir constantly until smooth. During the last 1/2 hour of cooking time, uncover pot, increase heat to medium, and allow to cook down for 1/2 hour. Serve with rice.

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