In a small saucepan, combine rice and broth and simmer covered about 45 minutes or until rice is tender. Let sit covered off the heat for 5-10 more minutes and let cool. Meanwhile, in a saucepan over medium-low heat, toast pepitas, stirring often, until they start to brown slightly, about 7-10 minutes. Set aside. In a small bowl, make dressing by whisking together olive oil, lime juice, vinegar, garlic, coconut sugar, cumin, chipotle powder, salt and pepper. In a large bowl toss cooled rice with avocado, beans, cabbage, bell pepper, scallions, cilantro, and about ⅔ of the pepitas. Add dressing and toss to mix. Adjust seasonings and serve, topped with remaining pepitas.