Into a medium-size saucepan over medium-high heat, add the olive oil. When the oil is hot add the red onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 1 minute.

Stir in the rice and cook for 1 minute. Pour in the water and stir in the barbecue sauce. Bring to a boil then reduce the heat to low. Cover and simmer for 20 minutes, until rice is tender and liquid is absorbed.

Gently fold in the cheddar cheese and scallions. Remove from heat and serve.