Prepare chutney dressing and set aside.
Bring water, ginger, allspice, salt and ground pepper to boil in medium saucepan. Add rice, bring to a boil and cook 20 minutes. Transfer rice to a large mixing bowl. Stir in 2 tablespoons chutney dressing; cool to room temperature. Toss in peppers, coconut, peanuts, cilantro and beans. Line 4 salad plates with lettuce leaves. Divide salad among the plates. Spoon warm dressing over salads. Serve at room temperature.
Chutney Dressing: Combine all ingredients in food processor. Process until smooth. Transfer to 1-quart saucepan and warm over low heat.