Season the prawns with salt, pepper and adobo seasoning; set aside.
Heat the olive oil in a large, deep saucepan over medium-high heat. Cook the green pepper, red pepper, tomato and onion in the hot oil until the onion is soft. Mix in the garlic and tomato puree. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to the boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned prawns and the petits pois. Cook until the prawns turn pink, about 5 minutes; remove from heat immediately.
Is an all purpose Mexican creole spice blend. If your local supermarket doesn't stock it, you will find it online.