-=> Quoting Dave Drum to Jim Weller <=-

 DD> Once in a while I'll add a small can of chopped green chilies
 DD> or use a nice long Heritage Big Jim (Anaheim/NuMex) chile in place
 DD> of the bell pepper. Makes it a bit more zippy.

That's almost always an option for so many dishes.
           
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Spanish Rice
 Categories: Tex-mex, Rice, Chicken, Chilies
      Yield: 2 Servings
 
    1/2 md Onion; chopped
      2    Anaheim chili peppers,
           Roasted; chopped
    1/2 ts Jalapeno pepper, roasted;
           Chopped
      1 c  Uncooked rice
      8 oz Tomato sauce
      1 ts Cumin powder
           Salad oil
      1    Clove garlic; minced
      1    Chicken bouillon cube
           Salt
           Pepper
      2 c  chicken broth
 
  Roast, peel, and chop chili peppers.  Saute onion in salad oil.
  When onion is soft, but not brown, add uncooked rice, continue
  stirring until rice is brown.  Add tomato sauce and water or
  chicken broth. Add spices and chilies.  Bring to a boil, reduce
  heat, cover and simmer until done (approximately 20 minutes).
  
  Recipe By: Iris Dunaway
  
MMMMM

Cheers

Jim


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