At southwestern tex-mex restaurants, why are the rice kernels swollen and split with a soft mouthfeel?

Is it parboiled rice? I have gotten great advice and recipes on this sub for mexican rice, but the only thing I am still having trouble replicating is the very specific texture of the rice. I do toast the rice in oil first, etc.

EDIT: Thank you for the initial replies saying the rice is overcooked. I know I said the rice had a "soft mouthfeel" but it isn't mushy like overcooked rice. There is a chew to it but it is soft and yielding on the inside. Am I just confused?

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