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)