Slow Cooker Vegan Jambalaya

Ingredients

• 1 container (32 oz.) unsalted vegetable stock
• 1 can (16 oz.) reduced sodium red kidney beans, drained and rinsed
• 1 can (14.5 oz.) diced tomatoes
• 2 stalks DOLE^® Celery, chopped
• 1 large green bell pepper, chopped
• 1 small DOLE^® Onion, chopped
• 1 cup sliced DOLE^® Mushrooms
• 1 tablespoon salt-free garlic & herb seasoning blend
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• ¼ teaspoon ground cayenne pepper
• 1 ½ cups long grain brown rice
• 2 DOLE^® Green Onions, thinly sliced
• Hot sauce for serving (optional)

Directions

1. Stir stock, beans, tomatoes with their juice, celery, bell pepper, onion, mushrooms, seasoning, paprika, salt and cayenne pepper in a 5- to 6-quart slow cooker; cover and cook on high 2 hours or low 4 hours, stirring occasionally.
2. Stir in rice; cover and cook 1 hour on high or 2 hours on low or until rice is tender and most liquid is absorbed. Makes about 14 cups.
3. Serve jambalaya sprinkled with green onions and hot sauce, if desired.