2 tablespoons olive oil
1 pound chorizo sausage, cut crosswise into 1/2-inch slices
1 pound large shrimp (16-20′s), peeled and deveined
2 teaspoons Mexican-themed seasoning
1/2 cup small diced yellow onion
1/4 cup small diced green bell pepper
1 tablespoon minced garlic
1 (14 1/2-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
2 chipotle chilies in adobe sauce, roughly chopped
2 tablespoons chopped fresh parsley leaves
1/4 cup tequila
Salt
2 tablespoons chopped fresh cilantro leaves, plus 1 tablespoon leaves for garnish
5 cups Mexican rice, recipe follows
2 tablespoons olive oil
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long-grain rice
1 large tomato, peeled, seeded and chopped
3 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron (turmeric will suffice)
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

In a medium, heavy saucepan, heat the olive oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Reduce the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.

Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate. Garnish with green onions.