Make the seasoned rice:

1. Toast the rice by warming olive oil in medium saucepan over medium heat
2. Add in the rice and toast for about 2 to 3 minutes
3. Add in the broth, tomato sauce, spices and mix together
4. Bring the mixture to a boil then cover and reduce to a simmer
5. Cook for about 18 to 20 minutes or per instructions on package. Liquid should be absorbed and rice should be tender

Cook the beef:

1. Heat olive oil and garlic cloves in large skillet over medium heat
2. Add the ground beef and break up with a meat masher and mix in the spices and cook all together until browned

Assemble the burritos:

1. Warm the tortillas in between a clean dish towel or paper towels for 15-30 minutes or until warm and pliable (I do this one by one as I wrap!)
2. Spread a layer of chipotle sauce in the center of each tortilla followed by rice, handful of cheese, spoonful of yogurt of sour cream, tortilla chips and ground beef
3. Fold the sizes of the tortilla over the filing then roll it up tightly from the bottom (if tortilla is warm, this will be easy – if not warmed it’ll come apart)
4. Heat a non-stick skillet over medium heat and sprinkle some cheese onto the skillet
5. Place burrito over the cheese and cook for about 2 to 3 minutes then flip and cook another 2 to 3 minutes
6. Remove from heat, slice in half and serve with desired salsas and dips!