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Preheat the oven to 400°F.
Rinse rice in a strainer until the water runs clear.
Shake and drain well.
Place rice in a large ovenproof saucepan.
Stir in 1 1/2 cups water, red onions, ginger, garlic, salt, lemongrass and lime leaf.
Bring to a boil over high heat. Stir and cover with foil and a lid.
Bake 15 minutes, remove from oven and fluff the rice with a fork.
Stir in carrots, red peppers and green onions.