In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of sliced smoked sausage in a single layer, cooking for 3–4 minutes on each side until golden brown. Remove the sausage from the pan and set aside.

Lower the heat and keep the skillet on medium. Add 1 finely chopped medium onion and sauté for approximately 5 minutes until translucent. Add 2 minced garlic cloves and cook for another 30 seconds.

Add 1½ cups of uncooked long grain rice, stirring for 2–3 minutes until lightly golden.

Pour in 2½ cups of chicken broth, ½ cup of barbecue sauce, and 1 tablespoon of optional soy sauce. Stir well and scrape the bottom to release any flavorful bits.

Return the seared sausage to the skillet, stir gently, cover with a lid, and reduce heat to low. Simmer for 18–20 minutes.

Turn off the heat and let the pan sit covered for 5 minutes. Fluff the rice with a fork and season with salt and pepper.

Garnish with chopped green onions or parsley and serve hot.