Why is My Mexican Rice Mushy: Causes and Solutions 

Everyone seems to claim that Mexican rice is easy to make. But why is it that you’re looking at your version of Mexican rice, and it’s mushy?

Now, now, don’t give up just yet. Let’s figure out why your Mexican rice is mushy and if we can still save it from this mushy disaster. 

Incorrect Water-to-Rice Ratio

You’ll find that the amount of water can make or break your Mexican rice dream. If you want that perfect mixture, then the ideal ratio is:

1.5 – 1.75 cups of water to 1 cup of rice

If you use too much water, your Mexican rice will become mushy. Because when there’s excessive amounts of it, your rice will continue to absorb the liquid beyond its capacity. 

This causes the grains to burst and release starch. Mushy Mexican rice comes next.

Overcooking Rice

Overcooking is another contributing factor to mushy Mexican rice. 

The ideal cooking time for long-grain white rice varieties used in Mexican rice is 15-20 minutes on low heat after you bring it to a boil. 

Any prolonged cooking will cause the gelatinization of starch. When this happens, the rice grains will break down and lead to a mushy texture. 

Using the Wrong Type of Rice

Traditionally, long-grain rice varieties are used to make the perfect Mexican rice. This is because they can remain fluffy and separate even after cooking. 

But Jasmine and Basmati are not among those and may cause texture changes. 

Long-grain rice varieties have more amylose, a type of starch that helps the rice maintain its integrity during cooking. 

Short-grain rice varieties have more amylopectin. Having this compound makes rice stickier and mushier. 

Unsuitable rice types for Mexican rice:

• Short-grain rice (too sticky)
• Arborio or other risotto rice
• Instant or parboiled rice

Too Much Stirring

When you stir your Mexican rice while it cooks, too much starch is released, leading to a mushy texture. 

Besides, when it comes to Mexican rice, it’s enough to stir only once after adding the liquid. From there, leave it undisturbed.

Agitation during the cooking process increases the starch leaching. This excess in the cooking liquid can result in a gummy and overcooked texture.

Not Allowing the Rice to Rest After Cooking

Allowing the rice to rest after cooking is a crucial step often overlooked. 

When you allow your Mexican rice to sit, it helps in even moisture distribution. Excess steam also escapes, thus preventing mushiness. 

A 5-10 minute resting period after cooking significantly improves texture. The residual heat continues to steam the rice while the excess moisture evaporates. 

How to Achieve Perfect Mexican rice 

Here’s how you can cook the perfect Mexican rice:

Ingredients

• 2 cups of long-grain white rice
• 3 tbsp of vegetable oil
• ¼ cup cup of finely chopped onion
• 2 cloves of garlic already minced
• 8 oz. of tomato sauce
• 3 ½ cups of chicken broth
• 1 tsp of salt
• ½ tsp of ground cumin
• ¼ cup of chopped cilantro

Instructions

1. Place your rice in a fine-mesh strainer and rinse under cold water until the water runs almost clear.
2. Heat oil in a large saucepan over medium heat. Add the rinsed rice and cook for about 5 minutes. 
3. Add the onion and garlic to the toasted rice. Cook everything for another 2 minutes. 
4. Pour in the tomato sauce and cook for a minute. Stir to coat the rice evenly. 
5. Mix the chicken broth, salt, and cumin. Stir to combine everything.
6. Increase the heat to medium and bring the rice mixture to a boil.
7. Once boiling, reduce the heat to low and simmer for 15-20 minutes. Remember not to stir anymore at this point.
8. Remove the pan from the heat and let it stand, still covered, for 5-10 minutes.
9. Gently fluff your Mexican rice with a fork and stir in the cilantro before serving. 

Pro Tips:

• If you want that extra color and nutrition, you can add ½ cup of frozen peas or diced carrots.
• Add 1 diced jalapeño with onion and garlic to make it spicier.  

Troubleshooting Mushy Rice

Okay, so a disclaimer before anything. 

While the methods we’re about to discuss can help improve mushy Mexican rice, they’re best used as a last resort only. 

Our goal is to get the cooking process right from the very start to avoid the mushiness. But since you did end up with mushy Mexican rice, these can help salvage it. 

The result, though, won’t be the same as perfectly cooked Mexican rice.

Use the Oven

If your Mexican rice is super wet and mushy…

1. Start by preheating the oven to 325 °F.
2. Put parchment paper on a baking sheet.
3. Rinse your rice in a strainer under cold water. 
4. Spread your rice on the parchment paper in a thin layer about ⅛ inch thick. 
5. Bake for five-minute intervals until your rice isn’t mushy anymore. 

Refrigerate It

If only it’s slightly mushy…

1. Grab a plate and spread the mushy Mexican rice evenly. 
2. Place it inside the fridge for 20 minutes or until the rice has dried enough. 
3. Cover it with a kitchen towel and microwave it for 1-minute increments at high heat. 
4. Do this until it’s warm enough to your liking. 

Frequently Asked Questions

Can I make Mexican rice in a rice cooker?

Yes, you can. First, sauté the rice and aromatics in a pan. Then transfer to the rice cooker, add water and seasonings, and use the white rice setting. 

Can I use brown rice?

Yes, you can use brown rice in making Mexican rice. You’ll have to adjust the cooking time and water-to-rice ratio, though.

2.5 cups of water to 1 cup of rice for 45 minutes

How long does Mexican rice last in the fridge?

Stored in an airtight container, Mexican rice can last for 4-6 days in the fridge.

Freeze it and store it in an airtight container, and you can extend its lifespan for 3 months. 

How do I reheat Mexican rice without drying it out? 

Add a splash of water or broth first. Cover and reheat in a microwave or on the stovetop over low heat. 

Is Mexican rice the same as Spanish rice?

Yes. The terms are often used interchangeably in the US. However, traditional Spanish rice may use saffron instead of tomatoes. But that’s about the difference they have.