In large saute pan, heat olive oil on medium. Add brussels sprouts, season with salt and pepper to taste, and saute until tender and lightly browned, 8-10 minutes.
In a bowl, stir cooked rice, sprouts, and all other remaining ingredients. Mix until cheese is melted and everything is nicely mixed. If too thick, add a little water to thin it out. Season with more salt and pepper, if needed.