In a large pot, heat 2 tablespoons of olive oil over medium heat. Add sliced smoked sausage and cook for 5-7 minutes until browned. Remove sausage and set aside, leaving drippings.

In the same pot, add diced onion, green bell pepper, and red bell pepper. Cook over medium heat for about 5-7 minutes until vegetables are soft.

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

Pour in a 14.5-ounce can of diced tomatoes and a 15-ounce can of tomato sauce, stirring to combine. Let simmer for 2-3 minutes.

Add drained kidney beans and pinto beans, stirring thoroughly for another 2-3 minutes.

Pour in 1.5 cups of long-grain white rice, stirring to distribute evenly.

Add 4 cups of chicken broth, stirring to combine. Bring to a gentle boil.

Sprinkle in 1 tablespoon each of chili powder, smoked paprika, and dried oregano, along with cayenne pepper and black pepper to taste.

Return the browned sausage to the pot, folding it into the rice and vegetable mixture.

Allow the mixture to come to a boil, then reduce heat and cover, simmer for 20-25 minutes.

Check for doneness and let simmer for an additional 5 minutes if necessary.

Turn off heat and let sit covered for 5-10 minutes.

Fluff the rice with a fork and serve hot, optionally garnish with chopped green onions and serve with hot sauce.