For the rice 1⁄2 l boil up salted water. Peel and chop the onion. Chop capers. Heat oil in a large pan. Fry the minced onion in it until crumbly.
Fry the onion briefly. Season with mustard, capers, salt and pepper. Deglaze with 300 ml water and cream. Bring to the boil, stir in broth and braise open for about 10 minutes.
In the meantime, add rice to boiling water and cook according to the instructions on the packet. Stir the frozen peas into the mince. Season to taste with salt and pepper. Wash herbs, shake dry, chop and stir in. Arrange everything.