Heat olive oil in a large deep skillet. Add the onion and cook 3-4 minutes. Add the garlic and stir for 30 seconds. Add the mushrooms and Worcestershire and cook until mushrooms are browned about 5 minutes. Season with salt & pepper to taste.
Stir in the rice and cook for 1 minute. Next add the broth, bring to a boil, cover and reduce heat. Simmer until rice is cooked - mine was 15 minutes - but check it because different rice has different cook times. Add additional liquid if needed. Stir occasionally.
When rice is done, stir in the butter to coat. Serve with chopped fresh chives.
Make this vegan by subbing in vegan butter and vegetable broth