1Cut sausage into slices, then I found cutting them into 4 quarters gives more sausage per bite, little triangle pieces. Chop onion finely. In a dutch oven or deep pot, first brown the onions with a little bit of olive oil, I like to get mine carmalized, and really brown. Add sausage and brown it some. Add in seasonal salt (add a little and taste, then add more as you think is needed), also add in beef bouillon powder.
2Once sausage is browned, add in 1 box of Minute Rice and add beef broth as the liquid for the rice instead of water. I always add about 1 1/2 cups of water since there is not quite enough beef broth in 2 cans for the whole box of rice.
3Stir everything together, let it come to a boil, then cover, turn heat down to simmer. Let simmer until rice is done. Fluff with a fork add some butter (if desired), and serve.