Mexican Pinto Beans with Red Rice and Roasted Salsa

Ingredients

• 1 lb Pinto beans
• About 12 cups Water
• 4 cloves Garlic cloves
• 1 medium Onion
• 1 leaf Bay leaf
• 2 tsp Salt
• 6 small Tomatillos
• 1 medium Roma tomato
• 1 whole Jalapeño
• 1 tsp Avocado oil
• 1 cup Long grain white rice
• 2 tbsp Cooking oil
• 1 can (14 oz) Chicken broth
• 1 heaping tbsp Tomato paste
• 1 tbsp Tomato-flavored chicken bouillon powder
• 1/2 tsp Cumin seeds, ground
• 1/4 tsp Black peppercorns, ground
• 1/2 tsp Garlic powder
• 4 oz Queso fresco
• 1 whole Avocado