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Is that caused by too much liquid?

Probably. The tricky bit, IMHO, is that the other ingredients will have some amount of liquid associated with them. So if you add as much water (or stock) as you normally would to cook rice you'll probably have too much liquid and the rice will get mushy.

One option is to cook the rice separately and stir it in and simmer for 10 minutes before serving. Perhaps undercook the rice slightly and let it finish in the skillet/pot with the rest. The other is to reduce the liquid added, sort of eyeballin' how much is present already.

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