Rinse the basmati rice, then melt the butter in a medium saucepan over medium heat and stir in the rice, garlic powder, salt, and onion powder until the grains are coated. The rice should look glossy and evenly seasoned before any liquid goes in.

Pour in the chicken broth and tomato sauce, bring the mixture to a boil, then cover, lower the heat, and simmer for 15 minutes. When it is ready, the liquid will be absorbed and the rice will be tender but still separate rather than sticky.

Heat the neutral oil in a large skillet over medium-high heat, add the ground beef, and cook while breaking it into small crumbles until browned throughout. Look for fully cooked beef with no pink remaining and crumbles small enough to sit neatly in the burrito.

Drain the excess fat, then stir in the cumin, chili powder, kosher salt, onion powder, paprika, and chicken broth and let the mixture simmer for 10 minutes. The beef is ready when the liquid reduces and the filling looks moist but thick enough to stay put instead of running.

Whisk the sour cream, mayonnaise, chipotle sauce from the can of chipotle chiles in adobo, and kosher salt in a small bowl until smooth. The finished sauce should look pale orange and silky, with no streaks of sour cream left behind.

Warm the flour tortillas briefly until pliable, then place one tortilla on your work surface and spread some queso in the center. The tortilla should feel soft and flexible, not cool and stiff around the edges.

Add the Spanish rice over the queso, top with the seasoned beef, drizzle with chipotle mayo, and finish with broken red tortilla chips in that order. Keep the filling centered and compact so the edges stay clear enough to fold.

Fold the left and right sides inward, pull the bottom edge up and over the filling, and roll tightly into a burrito. A properly rolled burrito will feel firm and evenly packed, without loose ends or filling pushing through the seam.

Set a nonstick skillet over medium-low heat, scatter some shredded cheddar directly into the pan, and place the burrito seam-side down on the melting cheese. Once the cheese turns golden and sticks to the tortilla, the burrito should feel stiff enough to flip without sagging.

Turn the burrito and brown the second side, then serve with sour cream and hot sauce. The outside should be crisp and deeply golden, while the center stays hot, creamy, and crunchy.