<div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-23571-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Place
rice in a bowl, cover with hot water, and soak for about 5 minutes.
Strain and rinse under cold running water until the water runs clear;
drain well. If you don’t have time to soak and drain the rice, you can
skip this step…</div></li><li id="wprm-recipe-23571-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">In
a blender or food processor, puree the tomatoes along with the onion,
garlic and salt until thoroughly smooth. Pass through a strainer into a
measuring cup and reserve. In another measuring cup, add enough chicken
broth to make altogether 4 cups of liquid, but keep the 2 measuring cups
separate.</div></li><li id="wprm-recipe-23571-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Heat
the oil in a medium saucepan or casserole, over medium-high heat until
hot but not smoking. Add the drained rice and cook, stirring often,
until the rice becomes milky white and feels heavy in the pan as you
stir, about 3 to 4 minutes.</div></li><li id="wprm-recipe-23571-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Pour
in the strained tomato puree, mix gently and cook until the color of
the puree darkens, thickens, and is mostly absorbed, about 3 to 4 more
minutes. Stir in the pre-measured chicken broth and add the parsley,
carrots, peas, corn and whole chile, if using.</div></li><li id="wprm-recipe-23571-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Bring
to a rolling boil, reduce heat, add the prawns, squeeze the juice of
half a lime all over if using, cover, and reduce heat to the lowest
setting. Cook until most of the liquid has been absorbed, yet there is
still some moisture in the pan. The rice should be cooked and tender; if
not, but the liquid is totally absorbed, add a couple tablespoons of
water, cover again, and continue to cook for a couple more minutes.</div></li><li id="wprm-recipe-23571-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text">Remove from the heat and let the rice rest, covered, for at least 5 minutes before you fluff with a fork and serve.</div></li></ul></div><p></p>