For instance I was making Jollof and nearly every recipe include some sort of pepper/tomato-based purée or sauce as part of the liquid base when making rice. Whenever I do this the rice seems to have a hard time absorbing the thick liquid from the sauce, it burns on the bottom, and just doesn’t cook right. What should I be doing if I’m making a tomato-based rice? Should I just use tomato paste with water/broth?
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