No pressure cooker: You will need more veggie broth—about 5 to 5 ½ cups. (Keep the broth in a separate pot on a very low simmer.) Sauté the onions and garlic in a saucepan with the oil, then add the rice, stirring until coated with oil and slightly translucent, just as you would when pressure cooking. Begin adding the broth ½ cup at a time, stirring constantly, adding more when each addition is just about absorbed. Repeat until the rice is almost tender, 20-35 minutes. Stir in the pintos, green chiles, and chard. Continue to cook, adding more broth, ¼ cup at a time, until the chard wilts and the rice is tender but still firm, and bound with a creamy sauce. Finish with the cheese, and pumpkin seed garnish, as for pressure cooker.