Start by rinsing the neck bones under cold water to remove any impurities.

In a large bowl, mix the salt, black pepper, garlic powder, and paprika. Rub this seasoning all over the neck bones.

In your large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.

Add the seasoned neck bones to the pot and brown them on all sides.

Pour in the water and add the bay leaves to the pot.

Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 1.5 to 2 hours.

While the neck bones are simmering, cook the rice according to package instructions.

Once the neck bones are tender, remove them from the pot and shred the meat off the bone. Serve the meat over the rice, spooning the broth on top.