Slow Cooker Vegan Jambalaya
![Slow Cooker Vegan Jambalaya](/-/media/project/dole/recipe-images/slow-cooker-vegan-jamalaya_1770_885.jpg?h=885&w=1770&rev=773a692c58d94871afb67a28bc99b536&hash=C1A7D2981C2875B4561ADAD55785D914)
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
- 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.
- 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.
- Serve jambalaya sprinkled with green onions and hot sauce, if desired.