Melt the butter in a large pan.
Chop the carrots into pea-sized cubes and add them to the pot with the peas.
After roasting for a while, add the corn and fry it. After adding the rice, fry it for 5 more minutes on medium heat and take it off the stove.
Add the chicken broth and then pour enough hot water to half an inch above the rice (approx. one finger).
Add salt and mix it up and put it back on the stove.
Cover the pot with the lid ajar and let it boil for 5 minutes.
After 5 minutes mix the rice, turn down the stove and close the lid completely. Cook it until the water is gone (10-15 min).
You can serve the rice pilaf after resting for 10 minutes.