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1. In a large saucepan, stir together rice, undrained tomatoes, broth, water, and carrots. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in peas. Let stand, covered, for 5 minutes. Fluff with a fork before serving. If desired, garnish with lime wedges.