I make 30 lunches at a time, and have been refining the process to make it easier:

Equipment: * 10 3-pack 3/4 quart resealable containers from the dollar store * 20-qt stock pot * Strainer * Various large containers for storing components during the process * Lots of freezer space

Purchases: * Buy 6 Costco Rotisserie Chickens * Buy case of Kirkland Chicken Stock * Buy Long grain rice from Costco * Buy 2 3lb blocks of frozen Collard Greens (from a restaurant supply store, Cash n Carry) * Buy 2 5lb bags of frozen Mixed Vegetables (from a restaurant supply store, Cash n Carry)

Then: * Debone and process all chickens to an irregular chopped chunk mountain (snack as needed) * Pour about 3 Qts of stock into a massive pot (or do this in separate smaller stockpots) * Put in blocks of collards, bring to boil, simmer until the blocks melt * Pour in bags of vegetable, bring back to simmer/boil * Strain off vegetables and reserve the cooking liquid * Measure out enough additional stock to meet the basic 2:1 liquid to rice ratio for 12 cups of rice * Pour reserved and additional stock back into massive pot with 10 tablespoons of olive oil and a couple tablespoons of salt * Bring it to a boil, pour in rice, simmer simmer simmer, I have no idea how long, just keep an ear and eye on it. * Layout all the containers and then use a ladle to scoop the rice, then the vegetables, then the chicken on top.

There is a noted lack of seasoning or flavoring, and that is somewhat by design, I keep it bland so then it can happily receive whatever sauce/seasoning/hot sauce I'm in the mood for. It freezes/reheats well, so I've been sticking with this for a while, though during the summer months I'll smoke chicken and use that.

Buy