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In A Small Saucepan, Bring The 2 Cups Of Water To A Boil. Stir In The Rice And Return To A Boil; Reduce The Heat. Cover And Simmer For 20 Minutes Or Until The Rice Is Tender And The Water Is Absorbed. Using A Very Sharp Knife, Cut The Catfish Into 3/4 Inch Pieces; Set Aside. In A Medium Saucepan, Combine The Tomatoes (With Juices), Dried Onions, Bouillon Granules, Dried Oregano, Garlic Powder And Hot-Pepper Sauce; Bring To A Boil And Stir In The Catfish Pieces. Cover And Cook Over Medium Heat For 5 To 8 Minutes Or Until The Fish Flakes Easily When Tested With A Fork And Is Opaque All The Way Through. Serve The Fish Mixture Over The Rice.
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