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Smoked Neckbones And Rice Recipe

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Red Beans and Smoked Neckbones over Rice Recipe Southern recipes soul food, Cooking green
Red Beans and Smoked Neckbones over Rice Recipe Southern recipes soul food, Cooking green from www.pinterest.com

Description:

Smoked neckbones and rice is a classic soul food recipe that is popular among many households. The recipe involves slow-cooking smoked pork neckbones with a variety of spices and vegetables to create a flavorful broth. The broth is then used to cook the rice, which absorbs all the delicious flavors, resulting in a hearty and satisfying meal.

Prep Time:

The prep time for this recipe is approximately 20 minutes.

Cook Time:

The cook time for this recipe is approximately 2 hours.

Ingredients:

  • 1 pound smoked pork neckbones
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 bay leaf
  • 2 tablespoons vegetable oil

Equipment:

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon
  • Measuring cups and spoons

Method:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chopped onions, garlic, and green bell pepper to the pot and sauté until the vegetables are soft and translucent.
  3. Add the smoked neckbones to the pot and stir to coat them with the vegetables.
  4. Add the salt, black pepper, paprika, thyme, and bay leaf to the pot and stir to combine.
  5. Add enough water to the pot to cover the neckbones and bring the mixture to a boil.
  6. Reduce the heat to low and simmer the neckbones for 1 ½ to 2 hours, or until the meat is tender and falling off the bone.
  7. Remove the neckbones from the pot and set them aside to cool.
  8. Add the rice to the pot with the broth and stir to combine.
  9. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  10. Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
  11. Remove the bay leaf from the pot and discard.
  12. Shred the meat from the neckbones and add it back to the pot with the rice.
  13. Stir to combine and serve hot.

Notes:

  • This recipe is very versatile and can be customized to your taste preferences. Feel free to add more or less of any of the spices or vegetables.
  • If you prefer a spicier dish, you can add some cayenne pepper or hot sauce to the pot.
  • If you don't have smoked neckbones, you can use other smoked meats such as ham hocks or smoked turkey wings.

Nutrition Info:

  • Calories: 350
  • Fat: 15g
  • Carbohydrates: 22g
  • Protein: 30g
  • Sodium: 1200mg

Recipe Tips:

  • Make sure to use long-grain white rice for this recipe, as it will give you the best texture and flavor.
  • Be careful not to overcook the rice, as it can become mushy and lose its texture.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
  • This recipe can also be made in a slow cooker. Simply follow the same steps, but cook on low for 6-8 hours instead of simmering on the stove.

Enjoy this delicious and comforting smoked neckbones and rice recipe with your family and friends today!


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