Bring water to a boil for the rice. Cook the rice according to the package instructions.

Peel and finely chop the garlic. Rinse and slice the bell peppers into thin strips.

Heat a frying pan with some oil. Add the chicken and fry, stirring, for about 4–5 minutes. Season with salt.

Add the garlic and bell peppers to the pan. Continue frying for about 3–4 minutes. Season with taco seasoning.

Pour in the cooking cream, rinse the carton with water, and add that as well. Bring to a boil and simmer for about 5 minutes.

Finish the sauce with lime juice.

Serve the chicken sauce with rice.