Cook the rice, water and salt in a medium pot over simmering temperature till rice is al dente. Cool and set aside.
Over high heat sauté the onions in oil with garlic and the seafood rub till soft.
Reduce to medium heat and add the tomato paste followed by the chopped tomatoes. Stirring continuously.
Add the vegetable stock, habanero, followed by the red chili and simmer for 15 minutes.
Whilst simmering, in a separate pan over high heat. Flash fry the de-shelled prawns in oil and finish off with knobs of butter and a squeeze of lemon juice.
Lastly add the prawns, the remaining vegetables along with the rice to the pot and cook further for 4 minutes till rice and vegetables are warm.