Red Beans and Rice - $4.67 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.

low-sodium red kidney beans drives this basket at $4.38, 23% of the total. The next biggest lines are ground cumin ($3.49) and avocado ($2.50). $7.90 of the basket - 42% - 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, $3.47 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 264 g left, $0.58 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 w...

• 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)
• 1 1/2 ounces water
• 1 fresh tomato (coarsely chopped)
• 1/4 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)

1. Put the rice and water in the pot and bring to a boil over high heat.
2. Turn the heat down to low and cook, covered, until the rice is tender, about 45 minutes.
3. 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.
4. Add the tomato, salt, cumin, beans, and water and cook until the beans are very soft, about 20 to 30 minutes.
5. Divide the cooked rice among 4 bowls or plates, and top with equal amounts of the bean mixture.
6. Top with avocado and sprinkle with cilantro, if using.
7. Serve right away, or cover and refrigerate up to 3 days.

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