Madea’s Neck Bones and Rice


1 large onion, diced
4 cloves of garlic, minced
1/2 bell pepper, diced
32 0z vegetable broth
3 to 4 lbs. of pork neck bones
2 cups of white rice
salt to taste
1 tsp. black pepper
1 Tbs. paprika
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
2 cups of water


  1. Cook the vegetables for 5 minutes on medium heat.
  2. Add the neck bones and cook for another 5 minutes.
  3. Add the rest of the ingredients, except rice and bring to a low simmer.
  4. Cook for 2 1/2 to 3 hours, adding water when needed.

Rice Instructions:

  1. In a separate pot bring 4 cups of water to a boil.
  2. Add rice.
  3. Add 1/2 teaspoon of salt.
  4. Bring back to boil, then lower heat to low.
  5. Cover and cook 15 minutes.


Note from contributor: “this recipe is as old as me come from my grandma madeas kitchen classice dish from Selma,Ala”