1 (14 ounce) cans beef broth or 1 (14 ounce) cans
- Cook rice according to instructions substituting the broth for the water and set aside.
- In a skillet heat on medium high the olive oil.
- Slice onion and quarter the slices, place onions and sausage in the skillet (I usually half the sausage before cooking).
- Brown the sausage evenly.
- Press the garlic and add to the skillet about two minutes before the sausage is done.
- Serve with rice and Tabasco.