Restaurant, Latino, Arroz con habichuelas colorados (Rice And Red Beans)
Whole food · Restaurant Foods
Arroz con habichuelas coloradas is a staple Caribbean and Latin American comfort dish of fluffy white rice simmered with tender red kidney beans in a savory, slightly earthy tomato-based broth. The texture is hearty and satisfying, with the soft beans contrasting the distinct grains of rice. Nutritionally, it's a plant-based protein and complex carbohydrate powerhouse, providing sustained energy with a good dose of dietary fiber.
Calorie split: 11% protein · 67% carbs · 22% fat
↓ Full nutrition💚 Why it's loved
People adore this dish for its deeply savory, comforting flavor that feels like a warm hug, and its incredible versatility—it can be a simple side, a hearty main, or the foundation for a feast. It's a cornerstone of cultural identity in many Latin American and Caribbean kitchens, evoking memories of family gatherings.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium if heavily salted, and the combination of rice and beans may cause digestive discomfort for some due to the fiber and oligosaccharides. To counteract this, use low-sodium broth, season with herbs and spices first, and ensure beans are soaked and cooked thoroughly to reduce compounds that cause gas. Pairing it with a fresh, acidic salad (like a simple cabbage slaw) can aid digestion.
Key benefits
- Excellent source of plant-based protein and fiber for sustained energy
- Rich in complex carbohydrates, supporting stable blood sugar levels
- Contains iron and folate from the red kidney beans
- Naturally low in fat and cholesterol-free
- A versatile, budget-friendly base for countless meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In Puerto Rico, the specific ratio of rice to beans and the thickness of the bean broth can spark passionate debates, with 'dry' (seco) and 'saucy' (guisado) versions each having devoted fans.
Full nutrition (USDA data · scales with serving)
| Water | 67.3 g |
| Energy | 142 kcal |
| Energy | 594 kj |
| Protein | 4.0 g |
| Total lipid (fat) | 3.5 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 23.7 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 0.15 g |
| Sucrose | 0.00 g |
| Glucose | 0.07 g |
| Fructose | 0.07 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 19.6 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 75.0 mg |
| Potassium, K | 194 mg |
| Sodium, Na | 370 mg |
| Zinc, Zn | 0.71 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.42 mg |
| Selenium, Se | 5.6 ug |
| Thiamin | 0.04 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.81 mg |
| Pantothenic acid | 0.22 mg |
| Vitamin B-6 | 0.05 mg |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 1.5 mg |
| Tocopherol, delta | 0.40 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.08 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 7.8 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.50 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.35 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.11 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.69 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 16:1 c | 0.00 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.67 g |
| MUFA 18:1 c | 0.67 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:2 n-6 c,c | 1.3 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.23 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.23 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.01 g |
| Fatty acids, total trans-monoenoic | 0.00 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
Amino acid profile (per 100g)
| Tryptophan | 0.05 g |
| Threonine | 0.15 g |
| Isoleucine | 0.16 g |
| Leucine | 0.30 g |
| Lysine | 0.21 g |
| Methionine | 0.07 g |
| Cystine | 0.05 g |
| Phenylalanine | 0.20 g |
| Tyrosine | 0.10 g |
| Valine | 0.21 g |
| Arginine | 0.24 g |
| Histidine | 0.11 g |
| Alanine | 0.18 g |
| Aspartic acid | 0.43 g |
| Glutamic acid | 0.63 g |
| Glycine | 0.16 g |
| Proline | 0.18 g |
| Serine | 0.21 g |
FAQ
What gives the beans their red color and flavor?
The red kidney beans themselves provide the color. The flavor base, often called 'sofrito,' typically includes sautéed onions, garlic, peppers, and tomatoes, along with spices like cumin and oregano.
Can I make this dish with canned beans?
Yes, for a quicker version. Use well-rinsed canned kidney beans to reduce sodium. You may need to adjust the liquid and cooking time since canned beans are already soft.
Is this dish gluten-free?
The core ingredients (rice and beans) are naturally gluten-free. However, always check labels on any pre-made seasonings or broths used, as they may contain hidden gluten.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.42 kcal/g · 11% calories from protein · 2.6 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.91 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.