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Neck Bones and Rice Recipe

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This recipe for Neck Bones and Rice is from Moreau's Creole House , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 pounds pork neckbones, rinsed and cleaned
1/3 cup of cooking oil
2 cups long grain rice
2 Tablespoon garlic powder
1 1/2 teaspoon black pepper
4 stems of greens onions ,chopped
6 quarts chicken stock
1 medium yellow onion,quarted
1 1/2 Tablespoon Worcestershire sauce
1 bay leaf
Directions:
Directions:
Wash neck bones thoroughly in cold water and pat dry.
In large pan heat oil, then season neckbone with Worcestershire sauce.
Place neckbone in pan until brown, about 5 to 10 minutes.

Once neckbones brown, add onions,green onion, dry spices and stir.
Add chicken stock to the pot and bring top a boil, cover with a tight fitting lid and simmer on low for about 1 1/2 to 2 hours stir only once about hour into cooking.
After cooking tim, skim the fat off the top.
Then add rice and replace lid.
Simmer 15 more minutes and turn off heat, stir once, replaced lid.
Wait 15 mopre minutes to let rice set and serve.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
2 hours 30 minutes
Personal Notes:
Personal Notes:
You can also cook the rice separately.

 

 

 

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