HEAT greased barbecue to medium-high heat.
GRILL meat, corn and peppers 12 to 15 min. or until meat is done (160ºF) and vegetables are crisp-tender, turning occasionally and brushing with 1/4 cup barbecue sauce the last 5 min.
PLACE meat on carving board; tent with foil. Cut corn kernels from cobs; coarsely chop peppers. Combine corn, peppers and rice.
SPOON remaining sauce over meat. Serve with rice mixture.
serving size = 1/4 recipe (279 g)
