I love heat but my family...not so much, so here it two versions, cooked the same on more heat to one. The heat in this recipe comes from the Chile de Arbol peppers and the Mrs. Dash Southwest and Chipotle spice, reduce amounts of each or both for a milder rice.
NOTE: Different types of rice call for different amounts of liquid, go by package directions for info.
Simmer broth with 4 cloves of garlic and 12 chile de arbol dried peppers for 15 min. But sure to have the amount of broth your rice calls for when finished.
Remove stems from chiles and place peppers and garlic in food processor with about 1/2 to 1 c of broth. Puree and set aside.
In a large skillet melt butter. Add rice and all dry spices and chopped anaheim pepper, cook over med high heat for about 10 min. Add broth including the chiles and garlic. Cover and bring to a boil, reduce to a simmer and cook according to package directions.