Heat oil in a large saucepan over high heat. Add the garlic cloves and rice and cook, stirring, until well browned, about 2 minutes.
Stir in the honey, thyme, pick-a-peppa sauce, chicken stock, greens, squash, and tomatoes. Bring mixture to a boil, reduce heat to low, cover, and cook for 1 hour or until the rice is cooked through.
Remove lid from saucepan, and fluff rice with a fork. Serve warm with Roasted Pork Loin with Guava Glaze.
Yield: about 3 cups