Heat the oil in a medium pot over medium heat.

Add the crushed garlic, sliced ochro, and onion.

Stir-fry for 6–8 minutes, until the gummy residue from the ochro disappears.

Add the green seasoning and stir to combine.

Add the uncooked rice, stirring until it is evenly coated and the ochro is distributed throughout.

Add the coconut milk, pumpkin, water, salt, black pepper, and whole flavor pepper, if using. Bring to a boil.

Once boiling, reduce the heat to a simmer. Cover and cook for 20–25 minutes, until the rice is tender and the liquid has been absorbed. Add additional water as needed if the rice is not fully cooked.

Fluff the rice with a fork.

Serve hot.