Neckbone Rice Casserole
Delight in the hearty, home-cooked comfort of a Neckbone Rice Casserole, a flavorful one-pot meal that combines tender, fall-off-the-bone pork neckbones with perfectly seasoned, fluffy long-grain rice. Infused with aromatic spices like paprika, garlic powder, and onion powder, this dish is baked to perfection in a savory chicken broth, allowing the rich flavors to meld beautifully. A layer of caramelized onions and a hint of fresh garlic elevate the casserole, while a garnish of parsley adds a burst of freshness. Easy to prepare and deeply satisfying, this recipe is perfect for family dinners or cozy gatherings. Serve it straight from the oven for a soul-warming experience that’s as soothing as it is delicious. Ideal keywords: pork neckbones, rice casserole, comfort food, one-pot meal, baked casserole recipe.
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Recipe Information
Ingredients
- 2 pounds pork neckbones
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups long-grain white rice
- 1 bay leaf
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (180°C).
Rinse the neckbones under cold water and pat them dry with paper towels.
Season the neckbones with salt, black pepper, paprika, garlic powder, and onion powder, ensuring they are evenly coated.
Heat a large, oven-safe skillet or Dutch oven over medium-high heat and add the vegetable oil.
Sear the neckbones on all sides until browned, approximately 3-4 minutes per side. Remove the neckbones from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits at the bottom.
Add the rice to the skillet and stir to combine. Then, place the browned neckbones on top of the rice mixture.
Add the bay leaf and cover the skillet tightly with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 1 hour and 15 minutes, or until the rice is tender and the neckbones are fully cooked.
Carefully remove the skillet from the oven and discard the bay leaf.
Fluff the rice with a fork, ensuring the juices from the neckbones are mixed in for maximum flavor.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5230 mg | 227% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.1 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3167 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
