Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
Mix all of the ingredients, apart from the mange tout and baby corn, together in a baking dish, season with some salt and pepper then cover with foil. (You want the rice to be submerged in the stock so add a splash more if needed.)
Bake for 30-40 minutes, until the rice is mostly cooked through. Stir half way through this time and add more stock or boiling water if it's looking a little dry.
Take the foil off, give everything a good stir, then nestle in the mangetout and baby corn then bake, uncovered for 10 more minutes.
Scatter over the peanuts, lime wedges and coriander leaves then serve.
