Rinse rice under cold running water for 1–2 minutes until water runs clear.

In a medium skillet, whisk together coconut milk, vegetable broth, and lime juice. Add rice, bring to gentle boil, reduce to low, cover, and simmer for 15 minutes.

Heat oil in the skillet over medium-high heat. Add minced garlic, red bell pepper, and carrots. Cook for 5 minutes until softened but crisp.

Stir in frozen green peas and sliced green onions. Cook for 2 minutes until peas are heated through.

Gently fold veggies into the cooked rice with a spatula. Fluff with a fork to separate grains.

Transfer to serving bowls. Top with cilantro and lime wedges. Serve immediately.