In article
>,
Hank > wrote:

> Ok so everytime I make rice or spanish rice with tomato sauce it
> always ends with the rice being like paste. I put 2 cups in water so
> it can soak to get the startch off but whatever I do, it always comes
> out like clumpy and pastey. I notice moreso when I put tomato sauce in
> it.
>
> I put the rice in the pan and pour water in it (obviously) and it
> seems fine, but right when I put the tomato sauce in, thats where the
> problem begins. Any advice?

My first thought is that tomato sauce is too thick. Try it with tomato
juice. You should be able to cook the raw rice in tomato juice without
trouble. Or use half water and half tomato juice.

This is one of the first recipes I learned 42 years ago as a young
bride. I'm reminded to make it again.

===============
Party Bake Pork Chops

INGREDIENTS:

- 4 pork chops, trimmed
- 4 slices thin onion
- 1/4 cup raw rice, not instant
- 28 ounces canned whole tomatoes
- salt and pepper


METHOD:

Season chops well on both sides with salt and pepper. Brown on both
sides in lightly greased hot skillet. top each chop with a slice of
onion, 1 tablespoon rice, and cover with whole tomatoes. Add any
remaining tomatoes and juice to skillet. Season with salt. Cover
tightly; simmer over low heat or bake in foil-covered baking dish in 350
deg oven for 1-1/2 hours, or until tender.

SERVINGS: 4
SOURCE: Betty Crock's Cooking For Two (from 1966)

NOTE: I usually use canned diced tomatoes instead of whole ones.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008