In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the sliced smoked sausage and cook for about 5-7 minutes, stirring occasionally, until browned and slightly crispy.

In the same skillet, add another splash of olive oil and introduce chopped onion, green bell pepper, and red bell pepper. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they're softened.

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

Pour in the undrained diced tomatoes and tomato sauce, stirring well to combine. Let this mixture bubble for a minute.

Next, add the rinsed kidney beans and pinto beans to the skillet, mixing them into the tomato mixture.

Add uncooked long-grain white rice to the skillet, sprinkling it evenly across the mixture.

Slowly pour in the chicken broth, ensuring the rice is fully submerged. Bring the mixture to a gentle boil.

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

Gently fold the sautéed sausage back into the pot and mix it well.

Cover the skillet with a lid and reduce heat to low, letting it simmer for about 20-25 minutes.

Once the rice is tender and the liquid has been absorbed, remove the skillet from heat and let it sit, covered, for 5-10 minutes.

After resting, fluff the rice gently with a fork. Serve hot, garnished with chopped green onions or hot sauce.