In a large pot over medium heat, add a drizzle of olive oil. Once hot, add sliced smoked sausage and cook for 5–7 minutes until browned and crispy. Remove sausage and set aside, keeping drippings in the pot.

In the same pot, add chopped onion, green bell pepper, and red bell pepper. Cook for about 5–7 minutes until vegetables soften and begin to caramelize.

Stir in minced garlic and cook for about 30 seconds until fragrant.

Mix in undrained diced tomatoes and tomato sauce. Stir well and cook for 2–3 minutes until bubbling.

Add rinsed kidney beans and pinto beans; stir until mixed. Cook for another 1–2 minutes until warmed.

Stir in uncooked long-grain white rice, ensuring it is evenly distributed.

Pour in chicken broth and stir. Increase the heat to medium-high to bring to a gentle boil.

Mix in chili powder, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt. Stir well.

Carefully return the browned sausage to the pot, stirring gently. Reduce heat to low, cover, and simmer for 20–25 minutes.

After 20 minutes, check if the rice is fluffy and liquid mostly absorbed. If needed, cover and cook a few more minutes.

Remove the pot from heat and let it sit, covered, for about 5–10 minutes.

Using a fork, fluff the rice before serving. Ladle portions into bowls, and enjoy!

Top with chopped green onions and a drizzle of hot sauce if desired.