Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano and hot sauce into slow cooker set to low heat.

Cover and cook for 4-5 hours, stirring occasionally.

Add the rice and raise the heat to high.

Stir, cover and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.

Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.

Served topped with scallions.

Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic. Sauté for 5 minutes, until veggies are softened.

Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes. Remove from heat and allow to sit for about 5 minutes, covered.

If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.

Remove lid, fluff rice with a fork, and stir in the beans and sausage. Serve topped with scallions.