Ham Hock and Rice Casserole Recipe

Preheat the oven to 350°F.

In a Dutch oven or large oven-safe pot, sauté the onions and garlic until softened, stirring occasionally.

Add in the smoked ham hocks and stir to coat in the onion mixture.

Pour in the rice and stir to combine.

Add in the dried thyme, smoked paprika, cayenne pepper, salt, and pepper. Stir well.

Pour in the chicken stock and bring to a boil.

Cover the pot and transfer it to the oven.

Bake for an hour and a half or until the rice is fully cooked and the ham hocks are tender.

Remove from the oven and let rest for 10 minutes before fluffing the rice and breaking up the ham hocks.

Serve hot.