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Into large saucepan set over medium-high heat, add oil. Add mushrooms, celery, onion and red pepper; cook, stirring occasionally, for 8 to 10 minutes or until starting to brown and soften. Stir in hot sauce.
Stir in 3 ½ cups water, Seasoned Vegetable Base, black-eyed peas and rice; bring to a boil. Reduce heat to low.
Cover and cook, stirring occasionally, for 18 to 20 minutes or until rice is tender and has absorbed most of the cooking liquid. Remove from heat. Let stand, covered, for 10 minutes before fluffing with fork.
Garnish with scallions before serving.