Heat a large heavy pot over medium heat and drizzle in olive oil. Add the sliced smoked sausage and brown for about 5-7 minutes until golden. Remove sausage and set aside.

In the same pot, add diced onion, green, and red bell peppers. Sauté for about 5-7 minutes until softened and onion becomes translucent.

Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Pour in diced tomatoes and tomato sauce, stir well, and let simmer for a couple of minutes.

Stir in the rinsed kidney and pinto beans, heat through for about 2-3 minutes.

Add uncooked long-grain white rice, stirring well to ensure it is evenly distributed.

Pour in chicken broth, stir to combine, and bring to a gentle boil.

Mix in chili powder, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt. Adjust seasonings to taste.

Return the browned sausage to the pot, gently stirring to incorporate it.

Let the mixture come to a boil again, then reduce heat to low. Cover with a lid and simmer for 20-25 minutes until rice is tender.

Check the rice for doneness and cover it back up if not fully cooked, letting it simmer for an additional 5 minutes.

Remove pot from heat and let it sit, covered, for 5-10 minutes before serving.

Fluff the rice gently with a fork, serving hot with optional garnishes if desired.

For an extra touch, garnish with chopped green onions or a dash of hot sauce.