Are you craving a comforting, soul-satisfying meal that's both delicious and easy to make? Then look no further! This recipe for neck bones and rice is a classic for a reason. It's a perfect example of homemade cooking at its finest, transforming humble ingredients into a truly spectacular dish. This easy recipe is perfect for a quick weeknight dinner, or a leisurely weekend meal – it’s that versatile! Get ready to experience the ultimate in flavor and comfort food.
Ingredients:
- 2 lbs pork neck bones
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups long-grain rice
- 2 cups water
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Browning the Neck Bones
Start by seasoning the neck bones generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the neck bones on all sides, about 2-3 minutes per side. This step is crucial for developing rich flavor. Remove the bones and set aside.
Step 2: Sautéing the Vegetables
Add the chopped onion, celery, and carrots to the pot and sauté for about 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Simmering the Broth
Return the browned neck bones to the pot. Pour in the chicken broth, add thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the neck bones are very tender. The longer they simmer, the more flavorful the broth becomes.
Step 4: Preparing the Rice
While the neck bones are simmering, prepare the rice. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Step 5: Combining Rice and Broth
Once the neck bones are tender, remove them from the pot and set aside to cool slightly. Carefully remove the bay leaf. In a separate saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
Step 6: Serving
Shred the meat from the neck bones and discard the bones. Stir the shredded pork back into the flavorful broth. Serve the neck bones and rice together, garnished with fresh parsley. This delicious and healthy meal is perfect on its own, but you can also add a side salad or some crusty bread for a complete and satisfying dinner.
Tips for the Best Neck Bones and Rice:
- Bone Selection: Choose neck bones with a good amount of meat attached for the best results.
- Simmering Time: Adjust the simmering time depending on the size and type of neck bones. Check for tenderness with a fork.
- Flavor Boost: For extra flavor, add a splash of your favorite hot sauce or a teaspoon of smoked paprika to the broth.
- Rice Variety: Experiment with different types of rice, such as brown rice or wild rice, for a different texture and nutritional profile.
Variations:
- Spicy Neck Bones and Rice: Add a pinch of cayenne pepper or some chopped jalapeños to the broth for a spicy kick.
- Vegetable Neck Bones and Rice: Add other vegetables like potatoes, green beans, or corn to the broth during the simmering process.
- Slow Cooker Version: This recipe can easily be adapted for a slow cooker. Brown the neck bones as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 (depending on serving size and ingredients used) Protein: High Fat: Moderate Fiber: Moderate
Enjoy your delicious and comforting homemade neck bones and rice! This easy recipe is a guaranteed crowd-pleaser, perfect for busy weeknights or special occasions. Let us know in the comments how your dish turned out!