In a large pot, drizzle olive oil and heat over medium heat. Add sliced smoked sausage and cook for about 5-7 minutes until browned and crispy. Remove sausage and set aside.

Using the same pot, toss in chopped onions and bell peppers. Sauté for approximately 5-7 minutes until the vegetables soften.

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

Pour in diced tomatoes and tomato sauce, stirring well to combine. Allow the mixture to simmer for 2-3 minutes.

Add the rinsed kidney and pinto beans, mixing gently to distribute them among the sauce.

Stir in uncooked long-grain white rice, ensuring it's evenly combined with the sauce.

Pour the chicken broth into the pot, ensuring all ingredients are submerged. Bring to a gentle boil.

Once boiling, sprinkle in chili powder, smoked paprika, cayenne pepper, oregano, and black pepper. Stir everything together.

Gently fold the browned sausage back into the pot, mixing it evenly with the rice and sauce.

Raise the heat to bring the rice back to a boil. Once bubbling, reduce heat to low, cover, and let simmer for 20-25 minutes.

After 20-25 minutes, check if the rice is fully cooked. If not, simmer for a few more minutes.

Remove the pot from the heat and let the dish sit, covered, for 5-10 minutes.

Using a fork, fluff the rice gently. Serve hot, optionally topped with chopped green onions and hot sauce.