Joy to the Food

0 Prep vegetables by dicing the onions, jalapeños, and bell pepper and thinly slicing the radishes.
2 Preheat oven to 375, line a baking sheet with foil.
4 Turn Instant Pot on and set to “saute”. Then, coat the bottom in avocado oil. 
6 Add the dry rice, onions, and sugar to the instant pot (or pot on stovetop, see notes below).
8 Saute for 5 minutes or until onions are softened, stir often to keep the rice from burning.
10 Add water, chipotle sauce, lime juice, garlic, pinto beans, salt, and pepper to the Instant Pot.
12 Close the instant pot and turn it to high pressure.  Pressure cook on high for 4 minutes.  It will take 5-10 minutes for the pot to build up pressure before the 4 minutes start.  Once the 4 minutes is up, let the pot naturally release for 10 minutes before manually releasing the remaining pressure.
14 While the rice cooks, spread bell peppers and jalapeños on the baking sheet.  Top with avocado oil and salt and pepper.
16 Bake for 10 minutes until softened.
18 While this bakes, make the cream by mixing the vegan sour cream, salt, and lime juice in a small bowl.
20 Also while the veggies bake, prep the radishes by mixing salt, lime juice, and sliced radishes in a bowl. 
22 Remove vegetables from onion and manually release the remaining pressure from the instant pot to open.  Assemble your bowl with the rice, vegetable, radishes, sliced avocado, and topped with crema.  Enjoy!