Back Bones And Rice
- 3 pounds pork back bones
- 1 cup chopped onion
- 1/2 cup butter - (1 stick)
- 1 teaspoon ground red pepper
- 1 teaspoon freshly-ground black pepper
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
- 1/2 cup chopped green onion
In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes.
Add the rice to the pot and return to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes or until rice is done.
Remove the bay leaves and serve.
This recipe yields 10 to 12 servings.