For the chili chicken rice pan, prepare the chicken knuckles according to the package instructions on the KNORR base. In the meantime, brown the rice in a pot without adding any fat. Deglaze with three times the amount of water and bring to the boil with the paprika powder, tomato paste and bouillon cube. Simmer the chili chicken rice pan until the rice is tender. In the meantime, roughly chop the bell bell pepper and tomatoes and add to the chicken. Mix the cooked rice with the shanks and serve with parsley.