Heat the remaining two tablespoons of olive oil in the skillet. Add the garlic and crushed chiltepin to the pan and sautée for 30 seconds. Add the rice to the skillet and cook it for 5-7 minutes, stirring only a few times, until the rice is golden brown. Add the cilantro and green onion to the rice. Spoon the vegetables back into the pan and remove it from the heat. Add the soy sauce and stir the rice until everything is evenly distributed.