In a medium saucepan, combine 1 cup jasmine rice with 2 cups beef broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork. The rice should be tender with individual grains that aren't mushy.

Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and fragrant. Add ground beef, breaking it apart with your spatula as it cooks. Brown for 5-7 minutes until no pink remains, then drain excess fat.

Add sliced bell peppers and minced garlic to the beef mixture. Cook for 5 minutes, stirring occasionally, until peppers are crisp-tender but still have slight bite – they should be bright in color and slightly softened.

Add the cooked rice, soy sauce, Worcestershire sauce, black pepper, paprika, and salt to taste. Mix thoroughly and heat through for 2-3 minutes, stirring gently to combine all flavors without breaking up the rice grains.

Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions.