1

Mash garlic with meat tenderizer and mix with 2 t. seasoned salt.

2

With a sharp knife, score small holes in the meat and fill the holes with the garlic mixture.

3

Heat oil in a large Dutch oven and brown the meat on all sides. Add onions and sauté for several minutes. Add spices, seasonings and tomato paste. Drain tomatoes (reserving the juice), and set tomatoes aside. If necessary, add water to the juice so that you have 1¼ cups. Add bouillon cube to juice; heat to dissolve. Add this to meat, cover and simmer for 2¼ hours, or until almost tender.

4

Add tomatoes and simmer for another 15 minutes, or until meat is tender and tomatoes are heated through. Add more seasoning as desired.

5

Toss rice with heated kidney beans. Transfer meat to heated platter, pour juices over, surround with rice and kidney bean mixture and garnish with avocado slices.