Preheat oven to 350 degrees. Place cottage and goat cheeses in medium bowl; blend with fork until smooth. Add rice, onion, chopped cilantro and cumin. Mix well; set aside and place broth in shallow bowl. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side. Spread 1 heaping tablespoonful bean dip on tortilla, and then top with 1 heaping tablespoonful rice mixture. Roll up tortilla and place in 12×8-inch baking dish, seam side down. Repeat with remaining tortillas, bean dip and rice mixture. Cover with foil. Bake about 25 to 30 minutes or until heated through. Remove foil; top with shredded cheese. Return to oven until cheese melts. To serve, arrange burritos on plate. Top with lettuce and salsa. Garnish with cilantro sprigs, if desired.