I have a number of rice dishes that use tomato-based liquids (tomato soup or tomato sauce) or semi-liquids (tomato paste) as part of the cooking process.
I use the amount of water called for on the bag of rice (typically a 1.5 to 1.75 ratio of water to rice) in addition to the liquid/semi-liquid in the recipe. So the rice is getting more liquid than normal to start.
Regardless of the cooking method - stovetop or oven-baked - I have to add more water at the end of the cooking time because the rice isn't done yet and it's absorbed all the existing liquid. I usually add another .5 to .75 worth of liquid and have to cook it an estimated 25% longer. Even then, the rice is still al dente, just barely cooked.
Is there a ratio for how much extra water and time is required when cooking rice with tomato-based liquids/semi-liquids?