In a saucepan, combine jasmine rice and beef broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest 5 minutes before fluffing with a fork.
Heat olive oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes. Add ground beef, break it apart with a spatula, and cook until browned (5–7 minutes). Drain excess fat.
Stir in sliced bell peppers and garlic. Cook for 5 minutes until peppers soften.
Add cooked rice to the skillet. Stir in soy sauce, Worcestershire sauce, black pepper, paprika, and salt. Mix well and cook for 2–3 minutes.
Spoon into bowls, garnish with green onions, and enjoy hot.
