Chicken & Carrot Pilaf

Ingredients:
2 medium carrots, chopped
1 lb. chicken breast, cut into 1 x 1/2 inch pieces
1/2 medium onion, diced
3 garlic cloves, minced
1/4 cup olive oil
2 cups white rice
6 drops Cumin essential oil, divided
2-5 teaspoons paprika
2 teaspoons salt, divided
Ground black pepper
3-5 cups water
Sour cream for serving

Directions:
Prepare all ingredients beforehand as the rest of the process will go quickly. Slice all the vegetables, place the chicken in a separate bowl. To the bowl with the chicken, add paprika, some (maybe up to 1/4 teaspoon) black pepper, 1 teaspoon salt, and 3 drops Cumin essential oil. Mix well and set aside. Heat oil in a medium sized dutch oven or heavy duty pot over medium heat. Once the oil is hot, add onion and garlic. Stir frequently to avoid burning. Cook 3-4 minutes until slightly translucent. Add carrots to the onion-garlic mix. Add the other 3 drops of Cumin essential oil. Stir, reduce heat to low, and cover with lid. Cook for 5 minutes. Add chicken. Stir carefully, incorporating the mixture well. Cover with lid again and cook for another 5 minutes. Add rice to the chicken and vegetable mixture. Flatten with spoon or spatula. DO NOT mix. Gently add water. Bring to boil, then reduce heat as much as possible and cook 15-25 minutes, until the rice is tender. Add the other 1 teaspoon of salt, stir well. Taste and add more salt if necessary. Serve hot, with sour cream if desired.