Rinse rice and cook with broth in a saucepan until tender, about 15 minutes. Fluff and set aside.

Heat olive oil in a skillet, sauté onion for 2 to 3 minutes, then add garlic and cook briefly.

Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 2 minutes.

Mix cooked rice into the beef and stir until evenly combined.

Warm tortillas in a skillet or microwave until soft.

Spoon filling into each tortilla, add cheese and desired toppings, fold sides inward, and roll tightly.

Optional, toast burritos seam side down in a skillet until golden.