In a large pot over medium heat, drizzle olive oil to coat the bottom. Add the smoked sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Once done, remove the sausage and set it aside on a plate.

In the same pot, add a little more olive oil if needed, and toss in the chopped onion, green bell pepper, and red bell pepper. Cook for about 5-7 minutes, stirring often, until the vegetables soften and the onion becomes translucent.

Add the minced garlic to the sautéed vegetables and cook for an additional 30 seconds, stirring until fragrant.

Stir in the undrained diced tomatoes and the tomato sauce, mixing well to combine all the ingredients. Allow the mixture to simmer for about 2 minutes.

Mix in the kidney beans and pinto beans, ensuring they are evenly distributed throughout the mixture. Stir gently so that the beans warm up without breaking apart.

Pour in the uncooked long-grain white rice and use a wooden spoon to thoroughly combine it with the other ingredients.

Add the chicken broth to the pot, ensuring it fully covers the rice and other ingredients. Bring the mixture to a gentle boil over medium-high heat.

Sprinkle in chili powder, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt. Stir well to ensure all spices are evenly distributed.

Carefully stir the browned sausage back into the pot, mixing it with the other ingredients.

Increase the heat until the mixture reaches a vigorous boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer for 20-25 minutes, or until the rice is tender.

After 20 minutes, check the rice for doneness. If it’s tender and the liquid is absorbed, it’s ready! If not, cover and simmer for a few more minutes.

Remove the pot from heat and let it sit covered for 5-10 minutes.

Using a fork, gently fluff the rice to separate the grains. Serve your Flavorful Jailhouse Rice hot.

For extra flair, garnish your dish with sliced green onions and a dash of hot sauce if desired.