Cut beef into 1/2-inch cubes. In large bowl, combine beef, 1/4 cup oil, Worcestershire sauce, oregano, salt and pepper; let stand for 30 minutes.
Meanwhile, in medium pot, prepare rice according to package directions. Keep warm.
Heat remaining oil in Dutch oven or high-sided skillet set over medium heat; cook beef for 12 to 15 minutes or until browned; transfer to plate and set aside.
Add onion, garlic, bell pepper and celery to Dutch oven; cook for 8 to 10 minutes or until softened. Add tomato paste; cook, stirring, for 1 minute. Return beef to Dutch oven, along with beef broth, 2 tbsp parsley and adobo seasoning; bring to boil. Reduce heat to low; cook for 1 to 2 hours or until beef is tender and sauce is thickened. Add kidney and pinto beans in last 30 minutes of cooking. Stir in vinegar.
Transfer rice to large serving platter. Spoon beef and bean mixture over top to resemble flag of the Dominican Republic. Sprinkle with remaining parsley.
Serve with salad and tostones to round out the meal.