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1
Set a 12-inch saute pan over medium-high heat and add the olive oil.
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2
Add the sausage to the pan and cook, stirring occasionally, until well caramelized, about 4 to 5 minutes.
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3
Season the shrimp with the Essence and place in the pan.
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4
Sear the shrimp for 2 minutes, turn over and cook another 1 minute.
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5
Remove the shrimp from the pan and set aside.
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6
Add the onions, pepper and garlic to the pan and cook, stirring, until the onions are translucent, 3 to 4 minutes.
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7
Add the tomatoes, tomato sauce, chipotle chiles, parsley, tequila and shrimp to the pan and bring to a boil, reduce to a simmer, and cook for 5 minutes.
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8
Season the gravy with salt, to taste, and add the cilantro, stirring to combine.
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9
To serve, place about 1 1/4 cups of the rice in a bowl and spoon 1/4 of the gravy over top the rice.
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10
Serve garnished with extra cilantro.
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11
For the Mexican Rice:
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12
In a medium, heavy saucepan, heat the olive oil over medium-high heat.
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13
Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes.
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14
Add the garlic and cook for 30 seconds.
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15
Add the rice and cook, stirring, for 1 minute.
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16
Add the tomatoes and cook, stirring, for 1 minute.
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17
Add the stock, salt, and saffron, and stir well.
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18
Bring to a boil.
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19
Reduce the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
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20
Remove from the heat and let sit, covered, for 10 minutes.
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21
Uncover and fluff the rice with a fork.
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22
Add the oregano and cilantro, and stir to incorporate.
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23
Garnish with green onions.
