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In a bowl, whisk together the chicken broth, chopped tomato, Caldo de Tomate, onion powder, chili powder, and pepper. Set it aside.
Heat oil in a medium saucepan over medium heat. Add your rinsed rice and stir for 2–3 minutes until it’s golden and smells nutty. Toss in the minced garlic, and cook for 30 seconds.
Carefully pour the broth mixture into the pan. Stir to spread the rice evenly. Bring it to a simmer.
Turn the heat to low, cover the pot, and let it cook without touching it for 20 minutes.
Take the pot off the heat but keep the lid on for another 5 minutes. Then, fluff with a fork.