Begin by heating a generous amount of butter in a skillet over medium heat. Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes.

Next, toss in the sliced baby bella mushrooms. Cook until browned and tender, stirring occasionally for about 5-7 minutes.

Stir in the extra-long grain white rice, ensuring each grain gets coated in the buttery mixture for about 1-2 minutes.

Pour in the beef consommé and stir to mix everything together. Cover, increase heat to bring to a boil, then reduce heat to simmer.

If cooking on the stove, allow the rice to simmer on low for about 18-20 minutes, or until all the liquid is absorbed. Alternatively, transfer to a baking dish and bake at 375°F for 50-60 minutes until fluffy.

Garnish with freshly chopped chives before serving.