In a medium sauce pan, heat oil over medium heat.

Add dry rice and cook for about 5 minutes or until rice becomes a golden brown color.

Add onion and garlic powder and cook for a couple more minutes

Add in broth and tomato sauce (slowly as to avoid sizzling) and parsley (if using). Stir and bring to boil.

Once boiling, reduce heat to a simmer for 20-25 minutes, and fluff with fork.