Set a medium saucepan over medium-high heat and add 2 tablespoons of the oil. When the oil is hot, add the rice, stirring to coat in the oil. Cook for 2 minutes, stirring frequently, until the rice is very lightly toasted.

Add the vegan chicken broth. Bring just to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let the rice stand, covered, for 10 minutes to firm up.

Set a large skillet over medium heat then add the butter and remaining 1 tablespoon of olive oil. When the butter is melted, add the onion and bell pepper. Cook for 2 minutes, until the onion and peppers begin to soften. Stir in the garlic and Creole seasoning and cook for an additional 30 seconds. Stir in the chopped collard greens and cook for 2 minutes more, until softened.

Gently stir the sautéed collard greens mixture into the cooked rice. Adjust seasoning to taste, fluff with a fork, and serve hot.