Heat a large skillet over medium-high heat and add olive oil. Sear the sliced smoked sausage for 3-4 minutes per side until caramelized. Transfer sausage to a plate and set aside.

Reduce heat to medium and add chopped onions. Cook until translucent, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds.

Incorporate the uncooked long-grain rice into the skillet. Stir continuously for 2-3 minutes, lightly toasting the rice until the edges turn golden.

Pour in the chicken broth and barbecue sauce, adding soy sauce if desired. Stir well and bring to a gentle simmer.

Return the browned sausage to the pan, cover with a lid, and simmer for 18-20 minutes, stirring gently halfway through.

Remove from heat and let rest covered for 5 minutes. Fluff the rice with a fork and season with salt and pepper if desired.

Garnish with chopped green onions or parsley and serve warm directly from the pan.