Willieboy and Nick's Salsa & Stuff
Other Recipes

Nick's Salsa Supremo

Killer Garlic Bean Dip

Camarones Diablo con la Cal (Devil Lime Shrimp)

Nick's Arroz Mexicanos
(Mexican Rice)

Patatas Perezosas Del Hombre (Lazy Man Potatoes)

Simply Sauted Vegies

Peterson's Enchiladas del Halibut


WillieBoy's Photos:
Lobster Opener 2009
Village Fest 2009
Village Fest Video
Lobster Opener 2008
Long Canyon 2008
Rver Rafting 2008
Catalina Sea Doo 08
Lobster Opener 07
Lobster Dive 02/10/06
Cabo 2006
Peace's 50th- Wine Tasting
Cabo 2005

Dive Trips
Long Canyon 2004
Brews 2004

Arroz Mexicano

Estimated prep and cook time: 2-1/2 Corona

Ingredients: 2 cups rice
1 jalapeno
2 cups salsa (can substitute one fat tomato, onion, and garlic all blended just add add salt!!)
vegetable oil
1-2 heaping teaspoons of chicken boullion

What to do:

  1. Get a big pot, dude
  2. Turn heat way the hell up
  3. Put just enough oil to barely cover bottom of pot, drop in jalapeno<
  4. Fuse jalapeno to oil for about a minute or two
  5. Add rice and do not let rice sit. Must constantly turn that stuff, so you better have your spatula ready and your beer already open 6. push the rice back and forth, constantly turning until the rice gets golden opalescent. DO NOT BURN IT DAMMIT!
  6. Add salsa
  7. Constantly turn da stuff some mo. Don't stop while the heat is up!
  8. Turn da heat way down, but not all the way, just most of de way and add about 4 cups of water, the chicken boullion, a little salt and cover.
  9. Cook dat yummy grubby for about 45 minutes to an hour and fifteen. Depends on how good of a pot you are using.
  10. Check on it after the first 45 minutes
  11. If dat rice is still boiling, then cover that back up! Keep cooking. DO NOT STIR!!! Poke with a fork if you have to, but dear god, do not stir it or you might as well just throw dat away and call Los Hermanos. YUM!!