1
Preheat the oven to 400°F.
2
To make the rice, in a large pot, combine the rice with 4 cups water, a pinch of salt, tomato paste, garlic, onion, paprika and cumin. Bring to a simmer, turn the heat to low, cover and simmer for 45 minutes, or until the grains are tender. Fluff the rice and squeeze in the lime juice.
3
On a baking sheet, toss the squash with the spices, 1 tablespoon oil and a pinch of salt. Roast for 15-20 minutes, until soft and beginning to brown.
4
On a separate baking sheet, toss the poblanos and onion with the remaining 1 tablespoon olive oil and a pinch of salt. Roast for 10 minutes. Remove from the oven and toss with the squash and lime juice on one baking sheet.
5
Combine all of the pinto bean ingredients in a mixing bowl.
6
Combine all of the dressing ingredients other than the oil in a blender or food processor. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.
7
To make the crema, whisk together all of the ingredients in a small bowl. Season with salt to taste
8
To serve, divide the rice, squash, and pinto beans between bowls. Top with poblanos and onions, pico de gallo vinaigrette, queso fresco, pumpkin seeds, and lime crema. Serve with lime wedges.