In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the sausage slices and cook until browned, about 5-7 minutes. Remove and set aside.

In the same pot, add diced onion, chopped bell peppers, and sauté over medium heat for about 5-7 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.

Add diced tomatoes and tomato sauce to the vegetable mixture. Stir well and let simmer for a couple of minutes.

Stir in drained kidney beans and pinto beans, mixing thoroughly with the tomato and veggie mixture.

Add the rice to the pot and stir evenly with other ingredients.

Pour in chicken broth, ensuring rice and beans are submerged. Stir gently to combine.

Mix in chili powder, smoked paprika, cayenne pepper, dried oregano, and black pepper. Season with salt to taste.

Return the browned sausage to the pot and mix well.

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

Check if the rice is tender and if all liquid has been absorbed, simmering longer if necessary.

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

Fluff the rice with a fork and serve hot, with optional garnishes.