Best Neckbone Rice Casserole Recipes

NECK BONES 'N RICE

Neck Bones 'N Rice image

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

Provided by nochlo

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

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.

SOUTHERN-STYLE NECK BONES

Southern-Style Neck Bones image

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories Meat and Poultry Recipes Pork

Time 3h

Yield 5

Number Of Ingredients 7

Ingredients

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

Steps:

Preheat an oven to 375 degrees F (190 degrees C).
Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

SOUTHERN NECKBONES & RICE

Southern Neckbones & Rice image

This is an old recipe that my mom and grandma used to make when I was a child. As I got older I started missing this simple comfort food and revamped it a little. It's great with hot sauce.

Provided by Tara Waites

Categories Rice Sides

Time 1h50m

Number Of Ingredients 8

Ingredients

4 lb pork neckbones
1 1/2 c rice
32 oz chicken broth
1/2 c dicediced bell pepper (multi-colored)
1/2 c diced onion
1/2 c diced shallots
kosher salt & black pepper (to taste)
3 c water

Steps:

1. In a large pot bring the water to a boil and add the neckbones, salt & pepper. Reduce heat to medium and simmer for 45 mins.
2. Add the chicken broth, bell pepper, onion and shallots and boil for 20 more mins.
3. add the rice and simmer until the broth is absorbed by the rice and the rice is tender.
4. Serve.