Chicken Asparagus Artichoke Rice Bake

1 cup white basmati rice
1/2 teaspoon sea salt
1 cup fresh asparagus, cut into bite size pieces
1 cup artichoke hearts, drained, chopped
1 lb chicken breasts or thighs, cut into bite size pieces
sauce
1 cup milk
1 teaspoon chicken broth concentrate
1/2 teaspoon dried onion powder
1 teaspoon Worcestershire sauce
1/2 teaspoon sea salt
black pepper
1 teaspoon unbleached flour
1 cup freshly grated cheese such as sharp cheddar, pecorino, etc.

1. Heat oven to 350F.
2. To cook rice, combine rice and 11/3 cups water with 1/2 teaspoon sea salt in a medium saucepan. Cover and place over medium heat. When rice comes to a boil, reduce heat to low and cook for 15 minutes. During the last 2 minutes of cooking, add the asparagus on top of the rice and replace the cover. Remove from heat with the cover on and let sit for 10 minutes.
3. Whisk together the milk, chicken broth concentrate, onion powder, Worcestershire sauce, sea salt and black pepper. 
4. Toss the rice, asparagus, chicken, artichokes, and 3/4 cup cheese together in a bowl. Spread in a greased 8 x 8 baking pan and sprinkle the remaining cheese over the top. Bake for 45 minutes.