In a large pot over medium heat, add a splash of olive oil and the sliced smoked sausage. Cook for about 5-7 minutes, stirring occasionally, until the sausage is golden brown and slightly crispy.

Next, toss in the chopped onion alongside the green and red bell peppers. Sauté for another 5-7 minutes, stirring frequently, until the vegetables soften and the onions become translucent.

After the vegetables have softened, add the minced garlic to the pot and sauté for an additional 30 seconds, just until fragrant.

Now, add the diced tomatoes and tomato sauce to the pot, giving everything a good stir. Allow the mixture to cook for 2-3 minutes so the flavors meld together.

At this point, fold in the rinsed kidney and pinto beans gently. Stir the ingredients together thoughtfully.

Stir in the long-grain white rice, continuing to cook for 1-2 minutes. This brief sauté allows the rice to absorb the flavors.

Next, pour in the chicken broth, carefully bringing the mixture to a gentle boil. This should take about 5 minutes.

Sprinkle in the chili powder, smoked paprika, cayenne, dried oregano, salt, and pepper. Stir well, tasting as you go, and adjust the seasoning according to your preference.

Now, return the browned sausage to the pot and cover with a lid. Reduce the heat to low and let it simmer for 20-25 minutes.

Once cooked, remove the pot from heat and let it sit, covered, for an additional 5-10 minutes.

Finally, use a fork to fluff the rice, separating the grains and mixing in the sausage and veggies. Serve hot, garnishing with chopped green onions and hot sauce if desired.