1. Prepare rice according to package directions. Let cool.
2. Whisk together apricot preserves, oil, and next 4 ingredients.
3. Bring 1 qt. water to a boil. Add sweet potato, and cook 5 minutes or just until tender. Remove potato using a slotted spoon, and place in a colander. Rinse with cold water. Add green beans to boiling water; cook 3 minutes or until crisp-tender. Drain and rinse with cold water.
4. Stir together rice, sweet potato, green beans, and cilantro in a large bowl. Add apricot preserves mixture, and toss to coat. Season with salt and pepper to taste. Serve over butter lettuce leaves.