Heat a large skillet over medium heat and cook the ground beef with the diced onion until the beef is browned and the onion softens.

Stir in the minced garlic, chili powder, and cumin, then cook for one minute until the spices smell fragrant.

Add the drained pinto beans and half of the shredded cheddar cheese. Stir until the cheese melts and coats the mixture. Season with salt and pepper, then set the beef filling aside.

In a medium saucepan, combine the rice, diced tomatoes with their juice, chicken broth, paprika, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and the liquid is absorbed.

While the rice finishes, lay the tortillas on a work surface. Spoon the beef and bean mixture down the center of each tortilla, roll them tightly, and place seam-side down in a baking dish.

Sprinkle the remaining cheddar cheese over the rolled burritos. Place under the broiler for 2 to 3 minutes until the cheese melts and begins to bubble.

Fluff the Spanish rice with a fork and serve it alongside the burritos.