Maureen: It’s burrito night!
All: Huzzah! (Well, perhaps it wasn’t this exact word, but everyone loves burrito night, so there was joy in the air.)
Maureen: I need to tell you, though, no Cowboy Rice*.
All: WHAT? [Que outrage.]
Maureen: I just thought it might be an idea to try something else.
Andrew: Why? Why do we have to try something else? Why mess with perfection.
Maureen: Listen, it’s not the end of the world if we just try something new. What do you think?
Nicholas: Well, it’s not cowboy rice.
Maureen: Obviously. It kind of reminds me of the rice you get from Chipotle. I like it.
Tim: It is good, but it’s not better than cowboy rice.
Andrew: Nothing is better than cowboy rice.
Maureen: Moaners, the lot of you. I don’t see how I’ll ever be able to cook this again when you have cowboy rice in your heart.
*Cowboy rice is a mainstay in our house. It is called that because it originates from a cowboy cookbook that Tim brought back for me when he visited Texas once. It is delicious. I’ve just looked to see if I could find a recipe to link to it, but all the versions online are different to the one that I make. Basically, you fry an onion into a load of butter, fry up the rice a bit, add oregano, thyme and a bay leaf, add enough chicken stock for it to absorb, cook it for 30 minutes, and you have our cowboy rice. Delicious with everything, but especially burritos.