In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once shimmering, add sliced smoked sausage and sear for about 3-4 minutes per side until browned and crispy. Remove the sausage from the pan and set aside.

Lower the heat to medium and add a little more olive oil if necessary. Toss in the chopped onions and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and let it sauté for another 30 seconds until fragrant.

Add uncooked long grain rice into the pan. Stir the rice for 2-3 minutes, toasting it until it slightly turns golden and becomes fragrant.

Pour in the chicken broth and barbecue sauce along with the optional soy sauce. Stir well to combine and bring to a simmer.

Return the seared sausage back into the pan, distribute it evenly throughout the rice mixture. Cover the skillet, reduce the heat to low, and let it simmer gently for 18-20 minutes.

After cooking, turn off the heat and let the dish sit covered for 5 minutes.

Using a fork, gently fluff the rice and sausage mixture to separate the grains. Taste and season with salt and pepper according to your preference.

Before serving, sprinkle chopped green onions or parsley on top. Serve hot from the pan.