BBQ Tenderloin Skewers with Cajun Rice and Grilled Corn

Ingredients

• 2 Quebec pork tenderloins, 675 g (1 ½ lbs.), cut into cubes
• 1 1/8 cups 285 ml store-bought barbecue marinade (Archibald-brand marinade recommended)
• 2/3 cup 150 ml Archibald Chipie Red Pale Ale (or other red beer)
• 2 red bell peppers, seeded and cut into 1 ½-in. pieces (for skewers) or ½-in cubes (for rice)
• 6 green onions, white only, cut into a dozen 5-cm (2-in.) pieces
• 3 ears of corn, shucked and cut into 3 sections each
• 1 onion, chopped
• 2 tbsp. 30 ml butter
• 1 cup 250 ml parboiled rice
• 1 tbsp. 15 ml paprika
• 1/2 tsp. 2.5 ml dried oregano
• 2 cups 500 ml water
• 4 wooden or metal skewers