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Rinse the rice in a fine mesh strainer until the water runs clear.
Heat the oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
Add the garlic and sauté for 1 minute until fragrant.
Stir in the diced tomato and cook for 2-3 minutes.
Add the rinsed rice and stir to coat with the oil and vegetable mixture.
Pour in the broth, tomato paste, chili powder, cumin, and oregano. Season with salt and pepper.
Bring the mixture to a boil, then reduce heat to low, cover and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and serve hot.