Step 1

Heat grease or oil in a Dutch oven or large pot over medium-high heat.

Step 2

Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes, stirring occasionally to move them around a bit.

Step 3

Add onions, stir then continue cooking for 5 minutes.

Step 4

Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down. DO NOT let the pot boil – just slowly simmer.

Step 5

Taste stock for seasoning then add more salt and pepper if needed.

Step 6

Stir in rice then increase temperature to high. When broth begins to boil, stir to ensure rice isn't sticking to the bottom. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally to make sure the rice isn’t sticking to the bottom of the pot.

Step 7

Turn off heat, leaving pot on burner, and let rest, covered for 30 minutes before serving.