Sauté the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, until browned and slightly crispy (5-7 minutes). Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.

Sauté the Vegetables: Add the chopped onion, green bell pepper, and red bell pepper to the pot. Cook, stirring frequently, until the vegetables are softened and the onion is translucent (5-7 minutes). Scrape up any browned bits from the bottom of the pot.

Add the Garlic: Add the minced garlic to the pot and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Add the Tomatoes and Tomato Sauce: Pour in the diced tomatoes (undrained) and tomato sauce. Stir well to combine with the vegetables.

Incorporate the Beans: Add the rinsed and drained kidney beans and pinto beans to the pot. Stir to combine.

Introduce the Rice: Add the uncooked long-grain white rice to the pot. Stir to distribute the rice evenly among the other ingredients.

Pour in the Broth: Pour in the chicken broth. Stir well to ensure that all the ingredients are submerged in the liquid.

Add the Spices: Add the chili powder, smoked paprika, cayenne pepper, dried oregano, black pepper, and salt to the pot. Stir well to combine all the spices. Taste and adjust seasoning as needed.

Return the Sausage: Return the browned sausage to the pot. Stir gently to incorporate it into the mixture.

Bring to a Boil: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.

Check for Doneness: After 20 minutes, check the rice for doneness. If the rice is still crunchy or there is still liquid in the pot, continue to simmer for a few more minutes, checking periodically.

Resting Period: Once the rice is cooked through and the liquid has been absorbed, remove the pot from the heat and let it sit, covered, for 5-10 minutes.

Fluff and Serve: After the resting period, fluff the Jailhouse Rice with a fork.

Serve Hot: Serve the Jailhouse Rice hot, straight from the pot.

Optional Toppings: Garnish with chopped green onions and a drizzle of hot sauce, if desired.