1 (3 to 5 lb.) beef pot roast
2 cloves garlic, minced
4 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 (6 oz.) can tomato paste
3 med. onions, sliced
1 lg. can whole tomatoes
1 Knorr beef bouillon cube dissolved in 2 c. hot water
3 to 4 c. cooked rice
1 can (15 oz.) dark red kidney beans, heated
2 avocados, sliced, for garnish
3 tbsp. cornstarch mixed with cold water (approximately 1/4 to 1/3 c.)

In a large, shallow baking dish place pot roast. Mix next five ingredients together and "frost" the top of the roast. Add sliced onions, juice from tomatoes (set tomatoes aside) and beef bouillon. Cover with aluminum foil and bake at 325 degrees for 2 1/2 to 3 hours. Add reserved tomatoes for the last 15 minutes to heat through.

Remove roast from pan onto serving platter. Surround meat with rice mixed with kidney beans. Garnish with avocado. Heat remaining liquid from roast in pan or stove to boiling, using cornstarch to thicken. Pass gravy with roast.