Heat 2 tablespoons of olive oil in a large pot over medium heat. Add sliced smoked sausage and cook for 5-7 minutes until browned.

In the same pot, add chopped onion and bell peppers. Cook for 5-7 minutes until softened.

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

Add 1 can of diced tomatoes and ½ cup of tomato sauce; let simmer for a few minutes.

Mix in 1 can each of rinsed kidney beans and pinto beans.

Pour in 1.5 cups of uncooked long-grain white rice and stir well.

Add 3 cups of chicken broth; bring the mixture to a gentle boil.

Stir in spices: 1 teaspoon each of chili powder, smoked paprika, and dried oregano.

Return the browned sausage to the pot and stir everything together.

Bring to a boil again, then reduce heat to low, cover, and simmer for 20-25 minutes.

Check rice for doneness; if needed, cook 5-10 more minutes.

Remove from heat and let sit covered for 5-10 minutes.

Fluff the rice with a fork and serve warm, garnished as desired.

Garnish with chopped green onions and serve with hot sauce on the side.