In a large saucepan with tight-fitting lid, heat oil over medium-high heat.
Add rice; cook and stir 3 minutes or until rice begins to brown.
Add honey, garlic, salt and thyme; cook and stir 1 minute.
Add broth, hot sauce, greens, squash and tomatoes.
Bring to a boil; cover and reduce heat to low.
Simmer 15 to 20 minutes or until most of liquid is absorbed.
Remove from heat; let stand 5 minutes.
Fluff with fork to serve.
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