Combine jasmine rice with 2 cups beef broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.

While the rice rests, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add ground beef to the skillet. Break apart with a spatula and cook for 5-7 minutes until fully browned with no pink remaining. Drain excess fat, leaving a thin layer in the pan.

Add sliced bell peppers and minced garlic. Stir and cook for 5 minutes until peppers are slightly softened but still have some bite.

Add cooked jasmine rice to the skillet. Pour in soy sauce, Worcestershire sauce, black pepper, and paprika. Stir thoroughly until rice is fully coated. Cook for 2-3 minutes, stirring occasionally, until heated through and fragrant.

Taste and adjust with salt as needed. Spoon into bowls and top with chopped green onions before serving.