Add oil to a wide dutch oven or pot and heat over medium heat. When the oil is hot, add the onion and cook until translucent. Add tomato, tomato paste, onion + garlic powder, salt, and mix together. Add in rice and water and stir well. Bring to a boil, and then lower heat and cook covered for 25 minutes. For Crispy rice on the bottom, raise heat for five more minutes and then remove from heat. Mix well, to get the crispy texture from the bottom of the pan well dispersed, and serve warm + enjoy!