In a heavy pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sliced smoked sausage and sauté for 5–7 minutes, until browned and crispy. Remove sausage from pot, leaving fat behind.

In the same pot, add chopped onion and bell peppers to the rendered fat. Sauté for about 5–7 minutes until softened and fragrant.

Stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Pour in 1 can of diced tomatoes and 1 cup of tomato sauce, mixing together. Cook for about 3 minutes, letting it simmer.

Stir in 1 can of rinsed kidney beans and 1 can of pinto beans, mixing well.

Mix in 1.5 cups of uncooked long-grain white rice, stirring thoroughly. Cook for an additional 2 minutes.

Add 3 cups of chicken broth to the pot, stir, and bring to a boil.

Sprinkle in seasoning: 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, a pinch of cayenne, 1 teaspoon of dried oregano, black pepper, and salt to taste. Stir well.

Add the browned sausage back into the pot, reduce heat to low, cover, and simmer for 20–25 minutes.

Once cooked, turn off the heat and let the pot sit, covered, for 5–10 minutes.

Use a fork to gently fluff the rice and serve hot. Add optional toppings like chopped green onions or hot sauce.

Garnish with fresh green onions and serve alongside your favorite sides.