Prepare the rice according to package instructions or heat avocado oil in a skillet over medium heat, add rice, and cook until bright white.

Pour in chicken broth, tomato sauce, and add seasonings. Stir, bring to a simmer, reduce heat to low, cover, and cook for 25 minutes.

Remove from heat and let sit covered for an additional 10 minutes. Fluff the rice and stir in extra tomato sauce.

Cook ground beef in a skillet over medium heat, crumbling as it cooks until browned. Drain excess grease and add taco seasoning, stirring to combine.

In a blender, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles, smoked paprika, garlic powder, and salt. Blend until smooth.

Assemble the burritos by layering rice, taco meat, tortilla strips, nacho cheese sauce, sour cream, and chipotle mayo. Roll each burrito and place seam-side down.

Heat a skillet over medium heat, sprinkle a handful of shredded cheese on the skillet, and allow it to melt.

Place a burrito seam side down onto the melted cheese and cook for about 2 minutes. Add more cheese next to the burrito, flip it over, and cook the other side for another 2 minutes until golden.

Remove from skillet and repeat with remaining burritos. Serve warm with additional chipotle mayo.