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Season the oxtails with salt, ginger garlic and pimento seasoning, black pepper, all-purpose seasoning, and fresh blend. Allow to marinate for 24 hours.
Brown the oxtails in a Dutch oven pot with oil and brown sugar.
Add ground pimento seeds, water, and more brown sugar. Slow cook the oxtails for 2 hours until almost tender.
Add fresh blend, carrots, coconut milk, scotch bonnet pepper, and crushed ginger. Cook for 30 more minutes.
Add the washed jasmine rice, thyme, water, butter, and more ground pimento seeds.
Cover and cook until the rice is tender and the liquid has evaporated.