BBQ Chicken Rice Bake with Honey Glaze for 6

Instructions:

1. Preheat your oven to 190°C and lightly grease your baking dish.
2. Rinse the rice in a fine mesh sieve under cold water until the water runs clear and no longer milky.
3. Combine the rice, broth, paprika, garlic powder, and salt directly in the baking dish. Note: Stirring well ensures the spices don't clump in one corner.
4. Cover the dish tightly with heavy duty aluminum foil. Bake for 20 minutes until the rice has absorbed most of the liquid but still looks slightly wet.
5. Mix the shredded chicken and honey BBQ sauce in a separate bowl until every strand is coated. Note: This prevents the chicken from drying out during the second bake.
6. Layer the ingredients by spreading the corn and red onion over the par cooked rice, then topping with the saucy chicken.
7. Scatter the shredded cheddar evenly across the top, making sure to reach the very edges of the dish.
8. Return to the oven uncovered and bake for another 10 minutes until the cheese is bubbling and the edges are starting to sizzle.
9. Rest the dish for 5 minutes on a cooling rack. Note: This allows the remaining moisture to redistribute, so the rice isn't soupy.
10. Garnish with cilantro and jalapeños before serving while the cheese still pulls away in long, gooey strands.