Mix the rice well with the curry powder.
Cut the cucumbers and peppers into small cubes, halve the tomatoes and cut the spring onions into diagonal rings.
Wash and finely chop the parsley and add all the ingredients to the rice.
Halve and squeeze the oranges, lemon and lime.
Mix with the olive oil, salt and pepper.
Pour the dressing over the salad and mix everything well.
Leave to infuse in the refrigerator for at least 1 hour and remove from the refrigerator about 15 minutes before serving.