Cook rice according to package directions. Transfer to parchment paper-lined baking sheet. Let cool completely. Refrigerate, uncovered, for 1 hour or up to overnight).
Heat oil in large skillet set over medium-high heat; cook green onions, jalapeños and garlic for 1 to 2 minutes or until slightly softened. Add rice; cook, stirring often, for 3 to 5 minutes or until well coated. Stir in water and soy sauce. Cover and cook for 2 to 3 minutes or until heated through. Remove from heat; keep warm. Just before serving, stir cilantro, parsley and basil into rice.
Preheat grill to medium-high heat; grease grate well. Brush steak, chicken, sausages, mushrooms, corn and red peppers with oil; season with salt and pepper.
Grill steak for 3 minutes per side; brush with some of the barbecue sauce; cook for 1 to 2 minutes per side until internal temperature reaches 135˚F for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly across the grain.
Grill sausages, turning frequently, for 15 to 18 minutes or until cooked through and internal temperature reaches 165˚F. Brush with barbecue sauce in the last minute of grilling. Let stand for 5 minutes; cut sausages into thirds.
Grill chicken for 5 to 7 minutes per side or until cooked through and internal temperature reaches 165˚F. Brush with some of the barbecue sauce; cook for 1 to 2 minutes or until barbecue sauce start to caramelize. Let stand for 10 minutes; slice thinly.
Grill corn, turning frequently, for 8 to 10 minutes or until grill marked. Brush with barbecue sauce; cook for 1 to 2 minutes or until tender.
Grill mushrooms and peppers for 3 to 5 minutes per side or until grill marked. Brush with barbecue sauce; grill for 1 to 2 minutes per side or until tender.
Arrange mixed grilled meats and vegetables on large board or serving platter. Serve with Chimichurri Fried Rice.
Cook meats and vegetables in batches depending on cooking time and size of grill. Clean grill between batches if needed and lower heat to medium if barbecue sauce is burning too quickly.
Vary the meat and vegetable selection depending on taste and availability. Pork tenderloin, shrimp or lamb chops also work well in a mixed grill. Zucchini, asparagus and red onions are good choices for grilled vegetables.
If desired, swap in traditional Long Grain Rice.
Looking for a dinner idea? Try our arroz chaufa.