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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.