Heat a large heavy pot over medium heat and add a splash of olive oil. Once the oil is shimmering, add the sliced smoked sausage and cook until browned, about 5-7 minutes. Stir occasionally to ensure even cooking, then remove the sausage with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.

In the same pot, add diced onion, green bell pepper, and red bell pepper to the existing drippings. Cook these vegetables over medium heat until they are softened and fragrant, about 5-7 minutes.

Once the vegetables are nicely softened, add minced garlic to the pot and sauté for about 30 seconds. Stir continuously to prevent burning.

Stir in the diced tomatoes and tomato sauce with the sautéed mixture in the pot. Allow the mixture to combine and heat through for a couple of minutes.

Now, add the drained kidney beans and pinto beans to the pot. Gently stir the mixture to fold in the beans.

Pour in the uncooked long-grain white rice and stir thoroughly to combine all ingredients well.

Carefully add the chicken broth over the mixture, ensuring that all ingredients are submerged.

Sprinkle in the chili powder, smoked paprika, cayenne pepper, dried oregano, and freshly cracked black pepper. Season with salt to taste.

Mix the browned sausage back into the pot, ensuring it’s well-integrated with the rice and vegetables.

Increase the heat to high and bring the mixture to a rapid boil. Once boiling, reduce the heat to low, covering the pot with a lid.

After the simmering time, remove the lid and check if the rice is fully cooked and tender.

Once the rice is perfect, remove the pot from the heat and let it rest covered for an additional 5-10 minutes.

After resting, use a fork to gently fluff the rice, separating the grains for a delightful texture.

Consider adding chopped green onions on top or drizzle with your favorite hot sauce.