Heat olive oil in a large pot over medium heat. Add sliced smoked sausage and cook until browned, about 5-7 minutes. Set the sausage aside.

In the same pot, add chopped onion and bell peppers to the oil. Sauté until softened, around 5-7 minutes.

Stir in minced garlic and cook until fragrant, which should take about 30 seconds.

Mix in the undrained diced tomatoes and tomato sauce, combining everything well.

Add the rinsed kidney beans and pinto beans to the mixture; stir gently to combine.

Introduce uncooked long-grain white rice into the pot and distribute it evenly.

Slowly add chicken broth, ensuring most ingredients are submerged.

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

Return the cooked sausage to the pot, mixing it gently with the other ingredients.

Bring the mixture to a boil, then reduce the heat. Cover and let it simmer until the rice is cooked, about 20-25 minutes.

After 20 minutes, check rice doneness; if too firm, let it cook longer.

Take the pot off the heat and let it sit covered for 5-10 minutes.

Gently fluff the rice with a fork and serve hot, ensuring each plate is full of warm goodness.

Garnish with chopped green onions and drizzle hot sauce on top if desired.