Cook the Jasmine Rice. In a medium saucepan, combine 1 cup uncooked jasmine rice with 2 cups beef broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.

Cook the Beef. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Add the ground beef and cook, breaking it apart with a spatula, for 5–7 minutes until browned. Drain excess fat if necessary.

Sauté the Bell Peppers and Garlic. Add the sliced bell peppers and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the peppers are slightly softened and the garlic is fragrant.

Combine Ingredients. Add the cooked jasmine rice to the skillet. Stir in 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon paprika, and salt to taste. Mix well to combine all flavors. Heat through for 2–3 minutes, stirring occasionally.

Serve. Spoon the beef and pepper rice mixture into bowls. Garnish with chopped green onions and serve immediately. Optional: sprinkle sesame seeds or a squeeze of lime for added flavor.