Red Beans and Rice (CNPP) - $4.21 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 4 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 1 cup uncooked brown rice | Kroger® Long Grain Brown Rice · 16 oz | $0.99 | 195 g | $0.43 | $0.56 |
| 2 cloves garlic (peeled and minced) | Kroger® Whole Garlic Bulbs · 5 ct | $2.49 | 2 | $1.00 | $1.49 |
| 1 small yellow onion (chopped) | Jumbo Yellow Onions · 1 lb | $1.19 | 1 | $0.29 | $0.90 |
| 1 bell pepper (cored, seeded, and chopped) | Fresh Yellow Bell Pepper · 1 ct | $1.67 | 1 | $1.67 | - |
| 1 fresh tomato (coarsely chopped) | Fresh Large Red Slicing Tomato · 1 lb | $1.99 | 1 | $0.53 | $1.46 |
| 1/8 teaspoon ground cumin | McCormick Ground Cumin · 1.5 oz | $3.49 | 1 g | $0.04 | $3.45 |
| 2 cans 15.5 ounce low-sodium red kidney beans (drained and rinsed) | Simple Truth Organic® Low Sodium Dark Red Kidney Beans · 15 ozx2 | $1.25 | 880 g | $2.50 | - |
| 1 avocado (peeled, pitted and chopped) | Fresh Large Ripe Avocado · 1 each | $2.50 | 1 | $2.50 | - |
ground cumin drives this basket at $3.49, 21% of the total. The next biggest lines are canned low-sodium red kidney beans ($2.50) and avocado ($2.50). $7.87 of the basket - 47% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- McCormick Ground Cumin · about 42 g left, $3.45 of value
- Kroger® Whole Garlic Bulbs · about 3 left, $1.49 of value
- Fresh Large Red Slicing Tomato · about 334 g left, $1.46 of value
- Jumbo Yellow Onions · about 344 g left, $0.90 of value
- Kroger® Long Grain Brown Rice · about 259 g left, $0.56 of value
Red kidney beans and tomatoes and flavored with garlic, onions, peppers and seasonings and simmered until tender. Serve the bean mixture over rice and top with avocado and cilantro for a traditional meal or side dish.
- 1 cup uncooked brown rice
- 2 teaspoons vegetable oil
- 2 cloves garlic (peeled and minced)
- 1 small yellow onion (chopped)
- 1 bell pepper (cored, seeded, and chopped)
- 2 tablespoons water
- 1 fresh tomato (coarsely chopped)
- 1/2 teaspoon salt
- 1/8 teaspoon ground cumin
- 2 cans 15.5 ounce low-sodium red kidney beans (drained and rinsed)
- 1 1/2 cups water
- 1 avocado (peeled, pitted and chopped)
- 2 tablespoons fresh cilantro (chopped, optional )
- To prepare the rice :
- Put the rice and water in the pot and bring to a boil over high heat.
- Turn the heat down to low and cook, covered, until the rice is tender, about 45 minutes. To prepare the beans:
- Place the large skillet on the stove over medium-high heat. When it is hot, add the oil. Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, about 10 minutes.
- Add the tomato, salt, cumin, beans, and water and cook until the beans are very soft, about 20–30 minutes.
- Divide the cooked rice among 4 bowls or plates, and top with equal amounts of the bean mixture.
- Top with avocado and sprinkle with cilantro, if using.
- Serve right away, or cover and refrigerate up to 3 days.
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