In a large pot over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 pound of smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.

In the same pot, add 1 large chopped onion, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté over medium heat for about 5 minutes until softened.

Introduce 2 minced garlic cloves to the softened vegetables, stirring for about 1 minute until fragrant.

Pour in 1 (14.5 ounce) can diced tomatoes and 1 (15 ounce) can tomato sauce, stirring well. Allow to simmer for about 2-3 minutes.

Add 1 (15 ounce) can each of kidney beans and pinto beans to the pot. Stir to combine, cooking for another 2 minutes.

Stir in 1 cup of long-grain white rice, ensuring it’s evenly coated with the mixture. Cook for about 1 minute.

Pour in 2.5 cups of chicken broth, stirring to ensure the rice is submerged. Increase the heat until it reaches a gentle boil.

Mix in the spices: 1 tablespoon chili powder, 1 teaspoon smoked paprika, 0.5 teaspoon cayenne pepper, 0.5 teaspoon dried oregano, 0.25 teaspoon black pepper, and salt to taste. Stir thoroughly.

Return the browned sausage to the pot, stirring it back in. Allow the mixture to come to a gentle simmer over low heat.

Cover the pot and reduce heat to low, letting it simmer for 20-25 minutes. Check occasionally to ensure it's not sticking.

After 25 minutes, remove the lid and check the rice for doneness. If not tender, cover and simmer for another 5 minutes.

Once cooked, remove from heat and let it sit covered for 5-10 minutes to allow flavors to meld.

Using a fork, fluff the Jailhouse Rice gently to separate the grains. Serve hot.

Garnish with chopped green onions and a drizzle of hot sauce for added flavor.

Consider serving with cornbread or a green salad on the side for a complete meal.