Wilt the finely chopped onion in a saucepan with a drizzle of oil, add the peas and moisten with a ladleful of broth. Bring to a simmer.
Meanwhile, cook the rice in plenty of salted water. When it is cooked, drain it and add it to the peas stirring well.
Cut the orange into thin slices and make small wedges from them.
Serve the rice on plates decorating it with the orange segments and finishing with a sprinkle of black pepper.