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In a small bowl, whisk together the chili powder, cumin, salt, garlic powder, smoked paprika, and oregano.
Heat the oil in a large lidded skillet or Dutch oven over medium heat. Add the ground beef and cook, stirring occasionally to break up the large chunks, until browned, 5 to 7 minutes. Stir in half the spice mixture and cook until fragrant, about 1 minute. Transfer the ground beef to a plate.
Return the skillet to medium heat and add a drizzle of oil if the pan is dry. Add the onion and bell peppers and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the remaining spice mixture.
Stir in the rice and toast it until lightly golden and fragrant, 1 to 2 minutes. Stir in the broth, marinara sauce, and pinto beans and bring to a simmer.
Reduce the heat to medium-low, cover, and cook until the rice is fluffy and most of the liquid is absorbed, 12 to 14 minutes, stirring occasionally.
Stir in the reserved ground beef until combined. Sprinkle the Cheddar over the top, cover, and cook until melted, 2 to 3 minutes more.
Spoon onto four plates and garnish with cilantro. Serve with a lime wedge.