In a medium saucepan, combine 1 cup of jasmine rice and 2 cups of beef broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender. Fluff and set aside.

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

Add 1 lb of ground beef to the skillet and brown for 5-7 minutes, breaking apart with a spoon. Drain excess fat.

Stir in 2 cups of sliced bell peppers and 2 minced garlic cloves. Cook for another 5 minutes until peppers are tender.

Fold the cooked rice into the beef and pepper mixture. Add 2 tbsp of soy sauce, 1 tbsp of Worcestershire sauce, and season with black pepper and paprika. Heat through for 2-3 minutes.

Spoon into bowls, garnish with chopped green onions, and serve immediately.