Step 1: Heat olive oil in a large (12-inch) oven-safe skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook until lightly browned, about 3-5 minutes. Remove sausage from the skillet and set aside.
Step 2: Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the rinsed long-grain white rice, making sure it's coated with the pan drippings and aromatics. Cook for 1-2 minutes, stirring occasionally.
Step 4: Pour in the chicken broth and stir in the barbecue sauce. Bring the mixture to a boil. Return the browned sausage to the skillet, nestling it into the rice mixture.
Step 5: Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
Step 6: If using, stir in the frozen peas during the last 5 minutes of cooking. Once the rice is cooked, remove from heat and let it sit, covered, for another 5 minutes to steam.
Step 7: Fluff the rice gently with a fork. Season with salt and pepper to taste. Garnish with fresh chopped parsley, if desired, and serve immediately.