In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to use.

While rice cooks, wash and dry produce. Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Roughly chop olives. Quarter lemon.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring occasionally, until lightly browned and tender, 3-4 minutes. Season with salt and pepper.

Turn off heat; transfer bell pepper to a large bowl. Wipe out pan.

While veggies cook, pat tilapia* dry with paper towels. Season with half the oregano (all for 4 servings), salt, and pepper.

Once veggies are done, heat a large drizzle of oil in same pan over medium-high heat. Add tilapia and cook until opaque and cooked through, 2-3 minutes per side.

Fluff rice with a fork.

Transfer rice to bowl with bell pepper mixture. Add tomato, olives, scallion greens, garlic powder, vinaigrette, and a squeeze of lemon juice; stir to combine. Taste and season with salt and pepper.

Divide rice between plates and top with tilapia. Serve with remaining lemon wedges on the side.