Cook your rice according to package instructions. Fluff and let cool slightly.

Dice all six veggies into small, bite-friendly pieces. The smaller the chop, the better the mix.

Drain and rinse the black beans, then add them to a large mixing bowl with your chopped veggies.

In a small jar or bowl, shake or whisk the orange juice, lemon juice, vinegar, garlic powder, cumin, salt, and pepper. Taste and adjust—make it as bright as you like.

Spoon rice into each bowl. Top with the veggie-bean mixture, drizzle generously with the citrus vinaigrette, and finish with cilantro.

This can be eaten warm, room-temp, or cold. It’s even better the next day after the flavors marry.