Mexican Pot Roast Recipe

• 1 (3 to 5 lb.) beef pot roast
• 2 cloves garlic, chopped
• 4 teaspoon chili pwdr
• 1/2 teaspoon grnd cumin
• 1/2 teaspoon grnd coriander
• 1 (6 ounce.) can tomato paste
• 3 med. onions, sliced
• 1 lg. can whole tomatoes
• 1 Knorr beef bouillon cube dissolved in 2 c. warm water
• 3 to 4 c. cooked rice
• 1 can (15 ounce.) dark red kidney beans, heated
• 2 avocados, sliced, for garnish
• 3 tbsp. cornstarch mixed with cool water (approximately 1/4 to 1/3 c.)

Directions