Heat olive oil in a large heavy-bottomed pot over medium heat. Add sliced smoked sausage and cook until golden brown, about 5-7 minutes.

In the same pot, add diced onion, chopped green bell pepper, and chopped red bell pepper. Sauté for 5-6 minutes until vegetables are tender.

Incorporate minced garlic into the cooked vegetables, stirring for about 1 minute until fragrant.

Pour in canned diced tomatoes and tomato sauce, stirring thoroughly. Let simmer for 3-4 minutes.

Stir in rinsed kidney beans and pinto beans, cooking for another 2-3 minutes.

Add long-grain white rice to the pot and stir gently for 1 minute.

Pour in chicken broth, ensuring all ingredients are submerged. Stir briefly and bring to a gentle boil.

Season with chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix to infuse flavors.

Return the sausage to the pot, combining it with the rice and vegetables. Simmer on low.

Cover and let simmer for 20-25 minutes until rice is tender and has absorbed the liquid.

Check doneness; if needed, cover and simmer for an additional 5 minutes.

Let the pot sit covered for 5-10 minutes after cooking.

Fluff the rice with a fork and serve hot.

Optionally, drizzle with hot sauce and garnish with chopped green onions.

This dish pairs well with cornbread, coleslaw, or a light green salad.

Store leftovers in airtight containers in the refrigerator for up to 3-4 days.