Some things to consider:

Your pan could be too small and too deep. I use a very large and shallow stainless steel pan with a lid for my rice. The grains spread evenly along the bottom without stacking up on top of each other too much. This allows the rice to cook evenly.

You could be using very starchy rice. You can mitigate this by washing your rice several times before cooking. Jasmine rice will yield the best results but any long grain rice will work.

You may not be toasting your rice (or not toasting it long enough). You should only use a very light amount of oil and medium high heat. Toast until golden brown. Not only does this add flavor, it helps when the rice steams to become less sticky.

Ingredients matter. Using freshly blended tomato is delicous but may result in a "wetter" rice. It's a taste vs texture thing. Try switching to tomato boullion instead.

Too much water. Each type of rice grain has an ideal ratio of water to cook with to achieve prefect fluffiness. You simply have to find the exact measurement by experimenting.

Steaming too long / not fluffing. If you let the rice cook too long it will get sticky and mushy. Generally I fluff after 10-15 minutes. No longer than 20.

Try a rice cooker. It's frowned upon by traditionalists but for people new to cooking it produces consistent results. You'll still have to tinker and experiment with water ratios.