Adjust oven rack to middle position and heat oven to 350 degrees.

Place 1½ cups Carolina Gold rice in fine-mesh strainer and rinse under cold running water for 1½ minutes. Shake strainer vigorously to remove all excess water; set aside.

Process 2 tomatoes, cored and quartered, in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer tomatoes to liquid measuring cup; you should have 1½ cups (if necessary, spoon off excess or top off with water so that volume equals 1½ cups).

Cook 4 ounces salt pork (rind removed, rinsed, patted dry, and cut into ½-inch pieces) in Dutch oven over medium heat, stirring often, until pork is browned and fat has rendered, 10 to 12 minutes.

Increase heat to medium-high, add 8 ounces smoked sausage, halved lengthwise and sliced ¼ inch thick, and cook until browned, about 3 minutes.

Add 1 cup chopped onion and 1 cup chopped green bell pepper and cook until nearly softened, about 3 minutes.

Stir in rice until grains are evenly coated with fat and cook, stirring often, until edges of rice are translucent and vegetables are softened, about 4 minutes.

Stir in ¼ cup tomato paste and cook until darkened, about 1 minute.

Stir in 1¼ cups chicken broth; pureed tomatoes; 1 teaspoon sugar, if using; 1 teaspoon pepper; 1 teaspoon granulated garlic; ½ teaspoon table salt; ½ teaspoon onion powder; and ¼ teaspoon cayenne pepper and bring to boil, scraping up any browned bits.

Cover pot with sheet of aluminum foil, then cover with lid. Transfer to oven and bake for 35 minutes.

Remove rice from oven and let stand, covered, for 10 minutes.

Fluff rice gently with fork, and let stand, uncovered, for an additional 5 minutes. Serve.