Cook jasmine rice by combining 1 cup uncooked rice with 2 cups beef broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

Add 1 pound ground beef to the skillet. Break apart with a spatula and cook until browned, about 5-7 minutes. Drain excess fat.

Toss in sliced bell peppers and minced garlic. Stir and cook for an additional 5 minutes until peppers soften.

Add cooked jasmine rice to the skillet. Pour in 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon paprika, and salt to taste. Mix well.

Heat through for 2-3 minutes, stirring occasionally.

Spoon mixture into bowls and garnish with chopped green onions.