In a medium saucepan, combine 1 cup of jasmine rice with 2 cups of beef broth. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Let sit covered for 5 minutes before fluffing.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent.

Add 1 pound of ground beef to the skillet, breaking it apart. Cook for 5-7 minutes until browned, draining excess fat if necessary.

Stir in 2 sliced bell peppers and 2 minced garlic cloves into the skillet with the beef. Cook for another 5 minutes until peppers soften.

Fold in the cooked rice, 2 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, and season to taste. Stir and heat through for 2-3 minutes.

Spoon the Beef Pepper Rice Bowl into serving dishes and garnish with chopped green onions. Serve warm.