2 lbs. meaty neck bones
1 c. yellow rice
1/4 lg. bell pepper
Celery flakes
Salt or seasoning salt to taste
Black pepper to taste
1 tsp. red pepper (opt.)

Wash neck bones and put in a heavy pot. Cover with water. Add all ingredients (except rice). Cook until tender. Add rice and cook brisk for 5 to 7 minutes with lid on pot. Lower heat and cook for 10 minutes. Stir once to be sure all of the rice is in the stock.