Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced smoked sausage to the pot, cooking until it’s beautifully browned, about 5 to 7 minutes. Stir occasionally to ensure even cooking, then remove the sausage and set it aside to keep it warm.

In the same pot, add one chopped onion and the diced green and red bell peppers. Sauté the vegetables for 5 to 7 minutes, allowing them to soften and become aromatic.

Now, stir in 3 minced garlic cloves, cooking for about 30 seconds until fragrant.

Next, pour in one can of diced tomatoes (14.5 oz, undrained) and one can of tomato sauce (15 oz). Mix everything well and let this mixture simmer for a couple of minutes.

Add one can each of rinsed and drained kidney and pinto beans to the pot. Gently fold them into the tomato mixture to incorporate their creamy goodness.

Stir in 1 cup of uncooked long-grain white rice, ensuring it’s evenly distributed throughout the mixture.

Carefully add 2 ½ cups of chicken broth to the pot, ensuring that all the ingredients are submerged. Stir gently to combine, and bring the mixture to a gentle boil.

Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, ½ teaspoon of cayenne pepper, ½ teaspoon of dried oregano, black pepper, and salt to taste. Give everything a good stir to distribute the spices evenly.

Reintroduce the browned sausage back into the pot, folding it gently into the rice mixture.

Bring your mixture to a rolling boil, then reduce the heat to low and cover the pot with a lid. Let it simmer for approximately 20 to 25 minutes.

After simmering, remove the lid and check that the rice is fully cooked and fluffy.

Once the rice is cooked to your liking, take the pot off the heat and let it sit, covered, for 5 to 10 minutes.

Using a fork, gently fluff the rice to separate the grains. Serve the warm jailhouse rice hot.

If desired, garnish with chopped green onions and a drizzle of hot sauce for an extra kick.