Mushrooms and Rice in Wine Sauce

This is a variation on my mother's Chicken and Wine Sauce that was my favorite dish as a kid.  However, this dish can be made with your choice of protein or as a vegetarian version. We have made this with chicken, pork, beef, or extra Portabella mushrooms (along with the regular mushrooms) for a meatless version.

1 lb of cubed chicken, pork, beef or 16 oz baby Portabella mushrooms.
8 oz of white mushrooms

1/2 cup of wine (red if using beef, white if using mushrooms, chicken or pork)
1 cup of sour cream (or vegan substitute)
1 medium onion finely chopped
2 cups of cooking stock (chicken, beef or vegetable)
1/8 tsp of paprika
3 cloves garlic, minced
Salt and pepper to taste
2 cups Minute rice

Combine all ingredients except the rice in a Crockpot and cook on high for 4 hours. In the last 45 minutes add the rice and allow to continue cooking. Add more chicken stock if needed to properly cook the rice as it absorbs the liquid.