1. Season the oxtail with salt, pepper, and oregano.

2. In a heavy pot over medium-high heat, add vegetable oil and brown the oxtail on all sides.

3. Chop the tomatoes, garlic, and habanero peppers and add them to the pot with the oxtail.

4. Add enough water to cover the oxtails, bring to a boil, then reduce heat to a simmer. Cook uncovered for 45 minutes to 1 hour, until oxtail is tender.

5. While the stew cooks, rinse rice under cold water until the water runs clear. Bring 4 cups of water to a boil. Add rice and a pinch of salt, cover and reduce heat to low. Simmer for 18 minutes or until water is absorbed.

6. Serve the oxtail stew over a bed of fluffy rice.