Combine 1 cup uncooked jasmine rice with 2 cups beef broth in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly with lid, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

While rice cooks, heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent and slightly golden at the edges.

Add 1 pound ground beef to the skillet, breaking it apart with a spatula into small crumbles. Cook for 5 to 7 minutes until no pink remains and beef reaches 160°F internal temperature. Drain excess fat, leaving about 1 tablespoon in the pan.

Add sliced bell peppers and cook for 3 minutes until they start to soften. Add minced garlic and stir for 1 to 2 minutes until fragrant, watching carefully to prevent burning.

Add cooked jasmine rice to skillet along with soy sauce, Worcestershire sauce, black pepper, paprika, and salt to taste. Mix thoroughly until everything is evenly distributed and heated through, about 2 to 3 minutes.

Spoon mixture into serving bowls and garnish with chopped green onions.